Indian Lime Rice

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1 cup basmati rice, rinsed until water runs clear
1½ tbsp. chana dal (yellow split peas), rinsed until water runs clear
¼ cup canola oil
1 tsp. black mustard seeds
¼ tsp. ground turmeric
12 fresh or frozen curry leaves
4 cloves garlic, thinly sliced
4 small green Thai chiles or 2 serranos, roughly chopped
¼ tsp. asafoetida
¼ cup fresh lime juice
Kosher salt, to taste

Bring 6 cups water to a boil in a 4–qt. saucepan. Add rice; cook, stirring occasionally, until rice is tender, 10–12 minutes. Meanwhile, combine dal and 1 cup water in a bowl; let sit 30 minutes, then drain. Drain rice and transfer to a bowl. Add oil to pan; heat over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add reserved dal; cook until reddish-brown, 5–7 minutes. Add turmeric, curry leaves, garlic, and chiles; cook until garlic is golden, 2–3 minutes. Add asafoetida; stir into rice with lime juice and salt.

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