Here is the recipe for the dahl and lemon rice I made the other day. Today is a cold a gloomy day, served best at home with a cup of hot tea. Noah woke up not feeling very well at all so I know my day will be long. Poor baby, his cheeks are all red and he’s miserable. I wish I could take it way for himL
Dahl
1 cup yellow lentils, washed thoroughly and drained
3 cups water
1 bay leaf
1 tsp. turmeric
1 tsp. salt + more if needed
1 tsp. cumin seeds
1 tsp. cardamom
1 tbsp. olive oil
2 tsp. brown mustard seeds
1 tsp. red jalapeno pepper, minced
Combine water, lentils, salt, bay leaf, turmeric, cumin seeds, and cardamom in a large saucepan and bring to a boil on medium heat. Remove the foam on top throughout the cooking. Cook lentils until soft, about 20-30 minutes. Heat oil in a frying pan on medium and add mustard seeds and jalapeno peppers. Let them sizzle for 3 minutes. Add oil and spice mix to lentils and cook another 5 minutes. Remove from heat and let soup rest for 5 minutes before serving.
Lemon rice
1 cup white basmati rice
2 cups water
1 tsp. salt
Juice from ½ lemon
Grated peel from 1 lemon
2 tsp. dried dill
Bring water to a boil in a saucepan and add rice and salt. Cover with lid. Bring to a boil again and reduce to low. Cook for 15-20 minutes until rice is done. Add lemon juice, grate and dill and fluff with a fork.
Anshu
Very nice recipe. Thanks for sharing.
See my innovation with lemon rice
http://recipe-lemon-rice.blogspot.in