Recipe for Lemon Rice and article about Woodlands Indian Vegetarian Restaurant

 

There was a lovely article in the Weekend Section of the Washington Post on Friday, April 2 about Woodlands Indian restaurant, which is in my opinion the best Indian restaurant in the area.  We used to go frequently to their buffet lunches and have been getting take out from them since the shut down, both from their old place and from the new location.  One of the dishes pictured in the article is Lemon Rice, which I make, and if you have gotten my Take Out or have taken a Cooking Class with me, you may have had it.  Below is my recipe.   Several ingredients are only available at Indian Stores: hing (asafoetida), black mustard seeds and the 2 dals.

 

If you live in the vicinity of Silver Spring, MD and would like Lemon Rice through my Take Out, I will be making it for my April meals.  I prepared it on Wednesday, April 7th or another date in April, possibly the 20th or 23rd.  Contact me if interested.  If you do not get the Post, here is the link to the article:

“Woodlands Indian restaurant is without a home, but its vegetarian menu remains close to my heart

The venerable vegetarian spot in Langley Park is now operating a ghost kitchen out of sister restaurant, Jewel of India.

By Tim Carman”

https://www.washingtonpost.com/food/2021/03/29/woodlands-restaurant-review/

Enjoy!  And let me know if you have any questions.

 

LEMON RICE  

1 ½ to 1 ¾  c organic basmati rice

3 to 3 ¼  c water

1 t salt

5 T ghee

¾ t to 1 t black mustard seeds

1 T split chana dal

2 T split urad dal

½ to ¾ c raw cashew pieces

¼ t hing (asafoetida)

12 to 15 curry leaves

¾ t turmeric

5 T lemon juice

 Soak the rice for about 15 minutes. Place the rice in a strainer and rinse it under cool water a few times to remove the excess starch.  Drain.

 Bring the water to a boil in a deep pot over high heat.  Add ½ t salt and I T ghee, then stir in the rice.  Cook partially covered on low heat for about 12 minutes or until tender, stirring occasionally. Remove from the heat and drain off any excess water.  Cover and set aside.

 Heat the remaining 4 T of ghee in a large skillet over medium-high heat.  When the ghee is hot add the mustard seeds.  As soon as they crackle add the urad and chana dals.  Cook for a minute or two, stirring a few times.   Lower heat, and add the cashew pieces then the hing, curry leaves and turmeric (Alternatively, dry roast the cashews in a small pan on low heat until done and at towards the end).  Stir until the cashews are lightly browned, a few minutes.  Pour the cooked rice over this mixture, taking care to mix well with a fork so the spices are evenly distributed, and the rice is yellow and does not stick together.  Stir in the remaining ½ t salt and the lemon juice, and turn the heat off.  Serve warm or at room temperature. Serves 4 to 6.