Confetti Lime Rice with Tapioca Papadam, Lotus root fries, and chopped Salad
I love to make the classic lime rice but often add lots of veggies not only for their beautiful looks but also for the taste and nutrition that they impart. This Lime rice is perfect for company meals as well as potluck contributions. These specific veggies were chosen as they do not discolor upon the addition of lime juice. Lemon juice may be substituted for the lime juice if limes are not available.
6 - 8 servings
1 cup Basmati or other long grain Rice
1 tsp Sea Salt or to taste
2 Tbsp Ghee or Oil
4 Tbsp raw Peanuts or Cashew pieces
2 Dry Red Chilies
2 Tbsp Chana Dal
2 Tbsp Urad Dal
1/2 tsp brown mustard seeds
1 pinch Asafoetida (Hing)
1 sprig Fresh Curry Leaves
1/2 tsp Turmeric
1/2 a small Cabbage, coarsely shredded
1 cup Corn kernels, fresh off the cob or frozen
2 medium carrots, coarsely shredded
1/2 tsp Sea Salt or to taste
1 to 2 Ripe Limes
Wash and drain the rice in a fine sieve.
Bring two cups of water to a boil; stir in rice and salt and bring to a boil again.
Stir well, turn off heat, cover and let sit for 30 minutes undisturbed.
Heat the ghee/oil in a large kadai (Indian Wok) or skillet.
Cook peanuts/cashew pieces in the hot ghee/oil and stir until golden; remove with a slotted spoon and set aside.
Add the dals, red chilies, and the mustard seeds to the ghee/oil and cook until the dals turn pinkish and the mustard seeds start popping.
Stir in the asafetida, the cabbage, corn, curry leaves, salt and turmeric and cook stirring until the veggies are tender.
Stir in the shredded carrots and cook stirring until heated through, about 4 or 5 minutes. Turn off the heat.
Add the rice into the skillet along with juice from one lime/lemon and fold in to mix well.
Taste for seasonings; add more lime juice and salt according to your taste. The rice should be a little on the tart side at first; the flavors mellow as the rice absorbs all the flavors.
Garnish with the fried nuts before serving.