Lemon Rice With Dals Recipe

How to Make Lemon Rice With Dals

1. Soak 1/2 cup masoor dal and 1/4 cup chana dal in water for at least 2 hours (or overnight).
2. Rinse 1 cup basmati rice and cook in 4-5 cups of water with 1 teaspoon salt until tender but firm (about 15-20 minutes).
3. Just before draining the rice, stir in 1/2 teaspoon turmeric powder.
4. Drain the rice thoroughly and set aside.
5. In a medium pot, combine the soaked masoor and chana dals with 2 cups of water. Bring to a boil, then reduce heat and simmer until the dals are soft (about 20-25 minutes).
6. In a small saucepan, melt 2 tablespoons of butter over low heat.
7. Add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 bay leaves, 3 cloves, 1 small cinnamon stick, a handful of curry leaves (about 10), and 1/4 cup cashew nuts.
8. Once the seeds begin to splutter, add 1 medium onion (finely chopped) and sauté until translucent.
9. Add the cooked dals and 1/4 teaspoon turmeric powder. Stir well.
10. Add the zest of 1 lemon to the dal mixture. Stir thoroughly.
11. Gently fold the dal mixture into the cooked rice.
12. In a small bowl, combine the juice of 2 lemons (about 1/2 cup), 1 teaspoon salt, and mix well.
13. Pour the lemon juice mixture over the rice and dals, tossing gently to combine.
14. Garnish with 1 tablespoon chopped fresh parsley and coriander, and a few whole cashews. Serve hot.