Prawns 65, Lemon Rice and Onion Raita

Ingredients

• 4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
• 2 tbsp Sesame Oil (Gingelly oil is traditional)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split black gram)
• 1 tbsp Chana Dal (Split Bengal gram)
• 0.25 cup Raw Peanuts
• 2 pcs Dried Red Chilies (Broken into halves)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance tanginess)
• 2 tbsp Fresh Coriander (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
   • Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
   • Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
   • Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3. 3

   Combine with Rice

   • Add the hing and turmeric powder to the pan and stir for 10 seconds.

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.