Indian · Lunch
Curry Leaf Rice
A South Indian rice preparation where basmati rice is folded through a tempering of mustard seeds, dried red chilies, split lentils and fistfuls of fresh curry leaves fried in ghee. Finished with turmeric, cashews and a squeeze of lime, it eats as a fragrant, tangy, mildly nutty side.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
10.8gProtein
18.9gFat
68.5gCarbs
1.3gSugar
4.9gFiber
420mgSodium
29mgChol
7.4gSat Fat
210mgPotassium
45mgCalcium
3.1mgIron
0mcgVitamin B12
4.5mgVitamin C
vegetarian
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Cook basmati rice ahead or use leftover rice, spread on a plate and cool to room temperature so grains stay separate.
2
Toast
Warm ghee and vegetable oil in a small skillet over medium heat, add mustard seed and pop for 20 seconds until seeds crackle.
3
Fry
Add urad dal, chana dal and dried red chilies; fry over medium-low heat for 1–2 minutes until lentils turn golden and chilies darken.
4
Bloom
Add curry leaves and cashews; fry over medium heat for 1 minute until leaves crisp and cashews turn light gold.
5
Build
Sprinkle turmeric into the skillet and stir for 10 seconds until it coats the tempering, then tip cooled rice into the skillet.
6
Toss
Toss rice through tempering over low heat for 1 minute until every grain is coated in ghee and flecked yellow.
7
Plate
Squeeze lime juice over the rice, toss once more and serve in a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 370g370g basmati rice (cooked)
- 28g28g ghee
- 2 tsp2 tsp mustard seed
- 24g24g urad dal
- 16g16g chana dal
- 44 dried red chilies
- 20g20g fresh curry leaves
- 18g18g raw cashews
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tsp2 tsp lime juice
- salt to taste
- 2 tsp2 tsp vegetable oil
