Lemon Rice
We could not find green chilies, so we replaced the pepper with one teaspoon of coarse hot red pepper.
Ingredients
| — | 4 чаени чаши басмати |
| — | 3 скилидки чесън |
| — | Сок на 1 лимон |
| — | 2 чаени лъжици синап на зърна |
| — | 2 чаени лъжици кимион на зърна |
| — | 1 супена лъжица червена леща |
| — | 1 супена лъжица куркума |
| — | 1 супена лъжица кокосово олио |
| — | 1 зелена чушка чили |
Instructions
Method for the lemon rice: Boil the rice in four cups of water over high heat, covered, until the water comes to a boil. Then remove the lid and leave the rice over low heat until the water has evaporated. Once the rice is cooked, let it rest, covered, for 10 minutes. Cut the garlic and the hot pepper. Heat the fat in a deep pan and fry the mustard seeds for 1 minute. Add the garlic, the hot pepper, the lentils, the turmeric. Stir and cook for two minutes. Turn off the burner, add the rice, pour over the lemon juice and stir well.
There is a wealth of rice-based recipes — rice with yogurt, where soy yogurt is perfect, tomato rice, coconut rice. Many of these recipes are easy to find on YouTube.
Note from George: Noemi visited us through couchsurfing and fulfilled a big dream of mine, namely to learn some Indian recipes. She came to our home through Couchsurfing, which is a great platform for traveling… or rather visiting. There you can find me, Mila, Noemi, as well as a bunch of other people you can stay with and who will show you the city they live in. Share in the comments how well the Indian vegan delicacies that Noemi presented turned out, and I promise to translate and send them to her!
The lemon rice is served on a canapé of Vegan Dal.