Comments on: Lemon Rice (South Indian)

By: Pravina Parikh

Pravina Parikh — Wed, 29 Jan 2014 20:34:59 +0000

Very nice for any time meal perfect pictures
Thank you for posting

By: furtuna ford wondwer

furtuna ford wondwer — Sat, 31 Aug 2013 18:33:44 +0000

wooooow…..healthy….. i love it….thanks for sharing….

By: Vardhini

Vardhini — Thu, 04 Jul 2013 05:43:20 +0000

Sure. I am working on it.

By: Lynn Arthur

Lynn Arthur — Sun, 30 Jun 2013 22:09:39 +0000

Is there a way you can just post a PRINTABLE recipe, without all th pix and other fancy-smancy stuff?

Thanks

By: Medeja

Medeja — Wed, 01 May 2013 07:50:51 +0000

This rice looks so flavorful! I have never tried it before.

By: Anonymous

Anonymous — Thu, 11 Aug 2011 18:36:26 +0000

I am in Montana. I found some authentic dals at a local market and they are charging a small fortune for a very small bag. I may attempt to order various dals from Amazon.com. Thanks again!

By: Vardhini

Vardhini — Wed, 10 Aug 2011 18:49:11 +0000

@Anonymous: I assume you are picking the yellow split peas from the American stores. I think they are different than what we get in Indian stores. That might be the reason why it is rock hard. I have not bought dals from American stores, so I don't have experience with them.

I am in a remote place in USA and have to drive 3 hours for Indian groceries. . Since you mentioned elevation, just wondering if you are by any chance in Denver since that is where we go for our Indian groceries.

I would suggest to buy dals from Indian stores if possible or for now just omit them from seasoning.

By: Anonymous

Anonymous — Wed, 10 Aug 2011 15:39:11 +0000

Thank you. I appreciate your help very much.

This has been an ongoing problem for me whenever I try a south Indian recipe. Many recipes call for uncooked dal in the seasoning. It never seems to work.

Here in the USA we mainly have access to yellow split peas, not the classic dals. Perhaps these are just too dry. I also live at over 3000 feet elevation as well, if it makes any difference.

To eat these delicious yellow split peas, without soaking them first, they must be cooked for about an hour. I use them for a variety of great dishes, my favorite being lemon dal, various rasams, and sambar.

Simply frying these dals does not seem to alter them very much other than changing their color. Is it possible the dal you are using is much fresher and not as dry?

By: Vardhini

Vardhini — Wed, 10 Aug 2011 01:20:50 +0000

@Anonymous: The dals are supposed to be crunchy, but not rock hard that you cannot bite into it. You have to saute the dals until they turn golden brown and this just takes 15-30 seconds depending on how hot the oil is.

You can add less of the dals or omit them if needed and stick with peanuts and cashews alone.

By: Anonymous

Anonymous — Wed, 10 Aug 2011 00:59:43 +0000

I just tried to do this and the dals do not cook at all. They are still rock hard and cannot be eaten. Any suggestions?