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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

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

The clock

Start to finish
at least 15 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. 1 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 35 min.

  1. cook 15 min, spread to cool

    15 minwalk away(read off the step)from the start

  2. pop 1 min

    1 minneeds you(assumed)from the start

  3. fry 2 min

    2 minneeds you(read off the step)1 min in

  4. toss

    not timed15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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.1: cook 15 min, spread to cool
>> step.2: pop 1 min
>> step.3: fry 2 min
>> step.4: toss

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.

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

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