Lemon Pulihora (Indian Lemon Rice)

Before the internet was full of cooking blogs, I found my favorite recipes in magazines. For some reason, I still find magazines more inspiring than cookbooks. It's probably the photographs. Some of my favorite recipes have been the ones sent in by readers, which could be considered an early version of blogs. This recipe for Lemon Pulihora was a contest winner for a reader of Vegetarian Times in April 2006. I've made a couple of minor changes - less salt, mostly. If you think rice is a boring side dish, try this. It's full of flavor, and the texture imparted by the cashews and lentils is amazing.

This goes out to Magazine Mondays. 

Lemon Pulihora (Indian Lemon Rice)

2 tablespoons channa dal (I used moong dal this time. I've also used split yellow peas.)
2 cups cooked basmati rice (this is Texmati light brown rice)
2 teaspoons olive oil
2 tablespoons chopped cashews
1 or 2 serrano or jalapeño peppers, minced
1 teaspoon mustard seeds
3/4 teaspoon salt
1/4 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon turmeric
3 fresh curry leaves, chopped (or 1-2 dried or 4 frozen)
3 or 4 tablespoons fresh lemon juice
fresh cilantro (optional)

In a small bowl, cover the channa dal or yellow split peas with boiling water and let stand for 40 minutes (less time is needed for moong dal.)

Cook rice according to package directions.

Heat olive oil to medium-hot in a small skillet. Drain and add dal. Add cashews. Sauté, stirring frequently, for about 5 minutes. Add fresh peppers and cook for 2 minutes. Add mustard seeds, salt, cumin seeds, red pepper flakes, turmeric and curry leaves and cook for 2 minutes.

Stir the spice mixture and lemon juice into the rice. Top with cilantro if desired.