Lemon Or Lime Rice With Fenugreek (Methi)

1. 1

   In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.

2. 2

   Powder in a coffee grinder and set aside.

3. 3

   In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.

4. 4

   Heat over high heat until the mustard seeds start to pop.

5. 5

   Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.

6. 6

   Reduce heat to very low.

7. 7

   Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.

8. 8

   In batches add the rice and salt as needed, blending well with each addition.

9. 9

   When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.

10. 10

    Garnish with the peanuts and the cilantro.

* Per serving · 4 servings · Values may vary.