Indian Lemon Rice
Servings: 4
Ingredients
- 1 tsp. black mustard seeds Vata - Pitta ++ Kapha - -
- Pinch red dry chili Vata + Pitta ++ Kapha - -
- 1 tsp. cumin seeds Vata - Pitta + Kapha -
- 1/2 tsp. turmeric Vata + Pitta - Kapha - -
- 15 young and fresh curry leaves Vata + Pitta - Kapha - -
- 1/4 tsp. fenugreek seeds Vata - Pitta + Kapha -
- 1/2 tsp. salt Vata - - Pitta 0 Kapha +
- 6-8 thin lemon slices Vata - - Pitta + Kapha -
- 1 1/2 cups basmati rice Vata - Pitta - Kapha 0
- Handful of cashew roughly chopped (Vata 0 Pitta + Kapha 0)
Instructions
- Heat ghee in a cooking pot and fry the mustard seeds until they begin to pop.
- Add the cumin and fenugreek seeds and mix.
- Add the chopped cashew, curry leaves, turmeric, chili and rice and mix well.
- Add the rice and mix.
- Add 3 cups of water and bring to boil.
- Once boiling, add the salt, lower the flame and arrange the lemon slices on top of the rice.
- Cover and simmer on low flame until all fluids are absorbed.
Notes
Optional additions:
For Vata & Pitta: Serve with extra ghee or yoghurt.
For Pitta: Replace the lemon with lime, omit the chili.
For kapha: Replace the basmati rice with brown basmati rice.
For Vata & Pitta: Serve with extra ghee or yoghurt.
For Pitta: Replace the lemon with lime, omit the chili.
For kapha: Replace the basmati rice with brown basmati rice.