Indian lime rice from Saveur Magazine, Aug/Sep 2014 (#167): The India Issue

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Notes about this recipe

  • Eat Your Books

    This recipe appears only on the Saveur website, not in the print magazine for this issue.

  • Rutabaga on May 12, 2016

    This is a creative rice side dish, something a little different. I substituted lime leaves for the curry leaves, and used ghee in place of cooking oil, just based on what I had on hand. Next time, I would check the rice at about nine minutes of cooking, since by 12 minutes the rice was just starting to get mushy. I would also add a little less lime juice to start, increasing the amount to taste. While I didn't find the lime flavor too potent, it had a fairly strong presence, and was too much for my four-year-old son. The channa dal were quite crunchy, so soaking them for longer might also be a better option. But all in all, this dish had great flavor and is also relatively quick to prepare.

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