Lemon Turmeric Rice
I am not a religious person but I never did mind going to the temple with my family because temple cooking is out of this world. Most Hindu temple cooking is done without onions and garlic and yet, the flavor is out of this world. I’m from the state of Odisha with a specific tradition of cooking, best captured by the cooking at the Jagannath temple in Puri. It’s centered around vegetables and legumes and has sweeter notes, which is sort of uncommon in overall Indian cooking. Growing up in Chicago, there weren’t a lot of Jagannath temples in the vicinity but there are some beautiful South Indian temples with a different twist to the cooking, which leans tangier and spicier. This lemon turmeric rice is inspired by the many trips to and lunches at the Hindu Temple in Lemont, Illinois.
(You’re probably reading this and thinking, “wow, she really missed the point of going to the temple” and to that I say…please leave me and my various rice dishes be.)
Lemon and turmeric are the stars of this dish but you can’t call it lemon rice without also toasting some peanuts, lentils (urad dal, to be specific), and mustard seeds in hot ghee. The texture is also a big part. If you don’t have access to curry leaves, it’s ok to skip them but these days, you can find them in most grocery stores. Curry leaves don’t taste anything like a curry but are a fragrant, lemony, grassy herb that is almost always bloomed in hot oil or ghee to release the aroma. They are a quintessential part of South Indian cooking and certain parts of East Indian cooking (like this mustard fish stew aka besara). Just be careful if you’re a first-timer - they will splutter aggressively for a few seconds as soon as they hit the hot oil.
I served my lemon turmeric rice with my chana masala with greens and some crispy sautéed maitake mushrooms for a well-balanced Meatless Monday meal. It is also unreal with a bowl of lamb or chicken curry.
Serves 2
Ingredients
2 cups cooked basmati or other long-grain rice
1 tbsp ghee/butter/oil
1/2 tsp mustard seeds
8-10 curry leaves, removed from stem
2 tsp minced ginger root
1/2 tsp urad dal
2-4 tbsp peanuts
1/2 tsp turmeric powder
2 tbsp lemon juice
1/2 sliced serrano chile or 1 dried red chile (optional)
Chopped cilantro to garnish
salt to taste
Method
Cool the basmati rice if you are not using leftovers.
In a skillet, heat the ghee. Once melted, add the mustard seeds and wait for them to splutter, about 15-30 seconds. Then, add the curry leaves, minced ginger, and chile (if using) and toast in the oil for about 1 min. Next, add the urad dal and peanuts and toss in the ghee to brown, about 1-2 mins, being careful not to burn them.
Now, add the turmeric powder and toast for a few seconds. Now add the rice to the skillet and coat well. Finish by adding lemon juice and salt to taste. Toss well to combine for 2-3 mins, or until the rice is heated through. Garnish with cilantro and serve!
