Serves: 4
Total Calories: 375
1. In a small bowl, soak the 2 dals in water to cover by 2 inches, about 30 minutes. Drain well and spread on paper towels to dry.
2. Put the rice, water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes.
3. In a small nonstick skillet, roast the peanuts, stirring and shaking the pan, over a medium heat until golden, about 2 minutes. Transfer to a bowl. In the same skillet, heat the oil over medium heat and cook the red chili peppers and the 2 dals, stirring, until golden, about 1 minute. (Stand away form the pan in case the peppers burst.) Add the mustard seeds, asafoetida, and curry leaves and cook, stirring another 30 seconds.
4. Add the roasted peanuts, cook about 1 minute, then transfer everything to the rice pan. Add the lemon juice and mix well. Transfer to a serving platter, garnish with the chopped cilantro and scallion greens, and serve hot. Or refrigerate up to 2 days and serve cold.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Long-Grain Rice with Roasted Peanuts recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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