Lime Flavored Rice with Split Peas

Visit the Indian Food Glossary for information on the ingredients in this recipe
Rice is a staple in my kitchen, usually served a few times a week to go along with dinner. I enjoy it plain, sometimes with a little butter and a bit of salt, especially if I'm in a rush or preparing a more elaborate entree to go along with it, but I never tire of finding new ways to dress up the blank canvas that is rice.

It just so happens that my new copy of 660 Curries has plenty of tasty alternatives to plain rice to serve alongside you favorite curry dishes. I decided to try this easy recipe for Lime-Flavored Rice with Roasted Yellow Split Peas as the flavours seemed particularly complimentary to the Chickpeas with a Coconut Sauce I planned to make. My dinner guests were not disappointed.

I'm sending this along to Srivalli who is hosting Rice Mela in celebration of rice. The idea is to expand our repertoire of rice dishes.
Lime-Flavored Rice with Roasted Yellow Split Peas

1 cup of basmati rice
2 tablespoons of sesame oil
1 1/2 teaspoons of black mustard seeds
1/4 cup of yellow split peas, well rinsed
2 - 3 dried red chilies
1 1/2 teaspoons of sea salt
juice from 1 lime
1 teaspoon of turmeric
handful of dried curry leaves
2 fresh cayenne or 3 green chilies, seeded and cut into thin strips

Rinse the rice in a fine strainer. Transfer to a bowl, fill with water, swish around, drain, and repeat until the water is clear and no longer cloudy. Drain, cover with water and soak for at least 20 minutes. Drain and air dry for 15 minutes.

Soak the split peas in boiling water for 15 minutes. Drain and set aside.

Heat the oil in a medium pot over medium heat. Add the mustard seeds, stirring occasionally until they turn grey and begin to sputter and pop. Add the split peas and dried chilies and stir and fry until the split peas turn a reddish brown colour.

Now add the drained rice, stir and cover with 1 2/3 cups of water. Add the salt. Bring to a boil, immediately reduce the heat to low, cover and cook for 20 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 - 10 minutes.

Combine the lime juice, turmeric, curry leaves and fresh chilies in a small bowl. Fluff the rice with a fork, pour in the lime juice mixture, stir with a fork until well combined.

Serves 4.


Aparna said...

Looks lovely. This rice is one from our soth Indian style of cooking, but we don't use basmati rice for it.
Its absolutely delicious, I know.:)

Lisa said...

Thanks Aparna. What kind of rice do you use?

Bellini Valli said...

Rice is secondary only to potatoes as my favourite side Lisa:D

Ricki said...

Funny, I really enjoy rice when I make it, but hardly think to cook it. And my favorite way to use it will always be rice pudding, I'm afraid. ;) But this does sound really good!

maninas said...

gorgeous recipe. I'll have to try that!

btw, i love how lively the rice looks! i know lively may be a funny choice of words, but that's the word that strikes me when i see the black dots that are mustard seeds and the red of the chili.

Usha said...

We make this often and sometimes along with coconut rice,both taste delicious...yours looks perfect :-)

jasmine said...

I must admit I'm not a big rice fan, but this looks absolutely declicious.


Aparna said...

We use our local variety of raw rice. Any shorter grained raw rice (not boiled or par-boiled) should do.
Basmati rice is grown and traditionally used in the northern part of India. So all our traditional rice preparartions like lime rice, coconut rice, yogurt (or curd) rice, all use the local varieties. And personally, I feel (just my opinion) that Basmati rice detracts from the flavours in these preparations.

That said, Basmati is a must for the fragrant Indian pulao (pilafs) and biryanis.

Rachel said...

I am out of limes, but I will be making this soon. Thanks for sharing this great recipe.

Srivalli said...

Thanks for the lovely entry!