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A quick, classic South Indian rice dish that is both tart and spicy.
Start by preparing the rice either in a rice cooker or on the stove top, according to package directions. I use a bit less water than the package instructs, so that the rice is not mushy. You want the rice grains to be separate once cooked. When done, set aside.
In a large, deep skillet or pan over medium heat heat the olive oil, mustard seeds, channa dal, hing powder and minced chilies. Cook over medium heat until the mustard seeds start to sputter.
Then add the onion and turmeric powder and cook and stir until onion is translucent. Add the cooked rice and stir to coat rice well with the entire mixture.
Add in the curry leaves and lemon juice and cover the pan. Cook/steam for 5 minutes.
Transfer to a bowl, give it a good stir, top with the sesame oil and toasted peanuts and serve!
Enjoy with chutney, mango pickle or yogurt!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!