Lime Flavored Rice with 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 entree 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 flavours seemed particularly complimentary to the Chickpeas with a Coconut Sauce I planned to make. My dinner guests were not disappointed.

I'm sending this along to Srivalli who is hosting Rice Mela in celebration of rice. The idea is to expand our repertoire of rice dishes.

Lime-Flavored Rice with Roasted Yellow Split Peas

1 cup of basmati rice
2 tablespoons of sesame oil
1 1/2 teaspoons of black mustard seeds
1/4 cup of yellow split peas, well rinsed
2 - 3 dried red chilies
1 1/2 teaspoons of sea salt
juice from 1 lime
1 teaspoon of turmeric
handful of dried curry leaves
2 fresh cayenne or 3 green chilies, seeded and cut into thin strips

Rinse the rice in a fine strainer. Transfer to a bowl, fill with water, swish around, drain, and 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 for 15 minutes.

Soak the split peas in boiling water for 15 minutes. Drain and set aside.

Heat the oil in a medium pot over medium heat. Add the mustard seeds, stirring occasionally until they turn grey and begin to sputter and pop. Add the split peas and dried chilies and stir and fry until the split peas turn a reddish brown colour.

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 liquid is absorbed. Remove from the heat and let stand for 5 - 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, stir with a fork until well combined.

Serves 4.