Lime-Flavored Rice with Roasted Yellow Split Peas

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Lime-Flavored Rice with Roasted Yellow Split Peas

Rice is a staple in my kitchen, usually served a few times a week to go along with dinner. I enjoy it plain, sometimes with a little butter and a bit of salt, especially if I'm in a rush or preparing a more elaborate entrée to go along with it, but I never tire of finding new ways to dress up the blank canvas that is rice.

It just so happens that my new copy of 660 Curries has plenty of tasty alternatives to plain rice to serve alongside you favorite curry dishes. I decided to try this easy recipe for lime-flavored rice with roasted yellow split peas as the flavors seemed particularly complementary to the chickpeas with a coconut sauce I planned to make. My dinner guests were not disappointed.

Lime-Flavored Rice with Roasted Yellow Split PeasLime-Flavored Rice with Roasted Yellow Split Peas
Recipe by
From 660 Curries
Cuisine: Indian
Published on October 19, 2008

Simple and elegant side rice dish with Indian seasonings and vibrant zesty lime juice

Preparation: 10 minutes + 20 minutes soaking
Cooking time: 25 to 30 minutes

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  • 1 cup basmati rice
  • 1/4 cup yellow split peas, rinsed
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons brown mustard seeds
  • 2 to 3 dried whole red chilies
  • 1 1/2 teaspoons sea salt
  • juice from 1 lime (2 tablespoons)
  • 1 teaspoon ground turmeric
  • handful of dried curry leaves
  • 3 fresh green chilies, seeded and cut into thin strips
  • Rinse the rice in a fine-mesh strainer. Transfer to a bowl, fill with water, swish around and drain. Repeat until the water is clear and no longer cloudy. Drain, cover with water, and soak for at least 20 minutes. Drain and air dry in a strainer for 15 minutes.

  • Meanwhile, soak the split peas in boiling water for 15 minutes. Drain and set aside.

  • Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to sputter and pop. Add the split peas and dried chilies and stir until the split peas turn a reddish brown color.

  • Now add the drained rice, stir, and cover with 1 2/3 cups of water. Add the salt. Bring to a boil, immediately reduce the heat to low, cover, and cook for 20 minutes or until the water is absorbed. Remove from heat and let stand for 5 to 10 minutes.

  • Combine the lime juice, turmeric, curry leaves and fresh chilies in a small bowl. Fluff the rice with a fork, pour in the lime juice mixture, and stir with a fork until well combined.

  • Serve hot or warm.

Makes 4 side servings

Lime-Flavored Rice with Roasted Yellow Split Peas


Aparna Balasubramanian said...

Looks lovely. This rice is one from our soth Indian style of cooking, but we don't use basmati rice for it.
Its absolutely delicious, I know.:)

Lisa Turner said...

Thanks Aparna. What kind of rice do you use?

Valerie Harrison (bellini) said...

Rice is secondary only to potatoes as my favourite side Lisa:D

Anonymous said...

Funny, I really enjoy rice when I make it, but hardly think to cook it. And my favorite way to use it will always be rice pudding, I'm afraid. ;) But this does sound really good!

Anonymous said...

gorgeous recipe. I'll have to try that!

btw, i love how lively the rice looks! i know lively may be a funny choice of words, but that's the word that strikes me when i see the black dots that are mustard seeds and the red of the chili.

Usha said...

We make this often and sometimes along with coconut rice,both taste delicious...yours looks perfect :-)

jasmine said...

I must admit I'm not a big rice fan, but this looks absolutely declicious.


Aparna Balasubramanian said...

We use our local variety of raw rice. Any shorter grained raw rice (not boiled or par-boiled) should do.
Basmati rice is grown and traditionally used in the northern part of India. So all our traditional rice preparartions like lime rice, coconut rice, yogurt (or curd) rice, all use the local varieties. And personally, I feel (just my opinion) that Basmati rice detracts from the flavours in these preparations.

That said, Basmati is a must for the fragrant Indian pulao (pilafs) and biryanis.

Rachel said...

I am out of limes, but I will be making this soon. Thanks for sharing this great recipe.

Srivalli said...

Thanks for the lovely entry!