Lemon Rice

also called chitranna · elumichai sadam · nimbu chawal

The table

1 tspblack mustard seedspop 1 minfry 2 mintoss
1 tspurad dal
3 Tbspeanut oil
2 Tbsraw peanuts
2(broken)dried red chiles
10curry leaves
1/2 tspground turmeric
1 cup(200 g; rinsed)basmati ricecook 15 min, spread to cool
1 1/2 cups(355 mL)water
1 1/4 tspkosher salt
3 Tbslemon juice
2 Tbscilantro
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1pop 1 min

2cook 15 min, spread to cool

3fry 2 min

goes in with what step 1 made

4toss

goes in with what steps 2 and 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 min1 of 4 steps gives no time
Needs you
about 3 min

  1. cook 15 min, spread to cool

    15 minwalk away(we think)from the start

  2. pop 1 min

    1 minneeds you(we think)from the start

  3. fry 2 min

    2 minneeds you(we think)1 min in

  4. toss

    not timed15 min in

You'll need skillet

Goes with

See how it is written
>> title: Lemon Rice
>> category: Rice, Beans & Grains
>> tags: rice, lemon, south indian, vegetarian
>> counters: Curry House
>> aka: chitranna, elumichai sadam, nimbu chawal
>> pairs-with: dal-tadka
>> servings: 4
>> time: 35 min

>> step: cook 15 min, spread to cool
Cook @basmati rice{1%cup}(200 g; rinsed) in @water{1 1/2%cups}(355 mL) with @kosher salt{1 1/4%tsp} until tender, ~{15%min}, then spread on a tray to cool.

>> step: pop 1 min
Pop @black mustard seeds{1%tsp} and @urad dal{1%tsp} in @peanut oil{3%Tbs} in a #skillet{} for ~{1%min}.

>> step: fry 2 min
Fry @&(~1)tempering{} with @raw peanuts{2%Tbs}, @dried red chiles{2}(broken), @curry leaves{10}, and @ground turmeric{1/2%tsp} until the peanuts colour, ~{2%min}.

>> step: toss
Toss @&(~3)cooled rice{} with @&(~1)tempering{}, @lemon juice{3%Tbs}, and @cilantro{2%Tbs}.