Back to 4 servings For the rice 1 cup long grain white rice, such as basmati or jasmine; rinsed well 2 cups water, or broth 0.5 teaspoon salt, plus more to taste 0.25 teaspoon ground turmeric For the tempering 2 tablespoons neutral oil, sesame, coconut or ghee for more flavor 1 teaspoon brown mustard seeds 1 teaspoon urad dal, optional 1 teaspoon chana dal, optional 2 tablespoons raw peanuts, or cashews 10 curry leaves, fresh 1 green chili, slit or sliced, or to taste 1 pinch asafoetida (hing), optional To finish 2.5 tablespoons fresh lemon juice, about 1 medium lemon; add more to taste 1 teaspoon lemon zest, from the same lemon 1 tablespoon chopped fresh cilantro, optional, for garnish
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1 Step 1: Rinse the rice in cold water, swishing with your hand and draining, until the water runs mostly clear, about 1 minute.2 Step 2: Combine the rinsed rice, water, salt and turmeric in a medium lidded saucepan. Bring to a boil over high heat.3 Step 3: Reduce the heat to low, cover tightly and cook for 15 to 20 minutes, until the water is absorbed and the rice is tender.4 Step 4: Remove from the heat and let the rice rest, still covered, for 5 to 10 minutes. Spread it on a plate or tray to cool slightly.5 Step 5: Heat the oil in a small pan over medium heat. Test with a mustard seed; when it pops, add the remaining mustard seeds.6 Step 6: Add the urad and chana dals and fry, stirring, for 1 to 2 minutes until light golden. Add the peanuts and fry about 1 minute more until golden, watching closely so they do not burn.7 Step 7: Add the curry leaves, green chili and asafoetida and fry for about 30 seconds, until the leaves crisp and the chili softens. Take the pan off the heat.8 Step 8: Pour the hot tempering over the cooked rice. Add the lemon juice and zest and fold gently with a fork so the grains stay whole.9 Step 9: Taste and adjust salt and lemon. Garnish with cilantro if using and serve warm or at room temperature.getsaucepan.com/r/44d44ab4-e8b7-5e4f-80ff-66229540fabe
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