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Ingredientes
- 1 c. Basmati or possibly other long-grained rice
- 1/2 tsp Grnd turmeric
- 1 tsp Funugreek seeds
- 1 Tbsp. Split urad dal
- 1/3 c. Fresh lime juice
- 10 x Fresh curry leaves (optional)
- 1/2 tsp Black mustard seeds
- 2 x Dry chilis
- 1 tsp Split mung dal
- 2 Tbsp. Minced fresh coriander leaves (cilantro)
Direcciones
- Sort, wash and soak the rice (cover with water by at least 1 inch and soak for 20 min. Drain, saving the water to cook the rice). Bring 2 c water t boil in a 2-quart nonstick pan. Stir in the rice and turmeric. Cover w/a tight lid. Reduce heat to very low and simmer gently 20-25 mins. or possibly till water fully absorbed and the rice is fluffy. Set aside, covered.
- In a nonstick skillet, roast fenugreek seeds and urad dal till dal is golden. Remove from heat and let cold. In a spice grinder or possibly mini food processor, grind to a pwdr. Combine powdered mix with the lime juice. Set aside.
- Heat skillet over med. heat. Add in curry leaves, if you like, mustard seeds, chilies and mung dal to the pan. Cook till mustard seeds begin to crackle and the mung dal is golden. Remove from heat. Gently stir in the powdered seasoning mix into the rice. Just before serving, stir in the mustard seeds/mung dal mix. Garnish w/minced coriander leaves. Serve warm. 4 servings. -Colene
- Tablespoons canola oil and 2 Tablespoons cashew nuts), 44 G carbohydrate, 6 mg Sodium, 0 mg
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 15 | |
| Calories from Fat 5 | 33% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 3.4g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.38g | 0% |
| Protein 0.52g | 1% |
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