In celebration of Spring and the carpet of daffodils springing up, a delicious lemon and turmeric flavoured rice that you can serve with meat, fish or a falafel …
400g basmati rice
3 tbsp vegetable or corn oil
1 tbsp mustard seeds
1 tbsp chana dhal (split yellow chickpeas)
20 fresh curry leaves (you can get these frozen from most Asian grocers)
2 tsp ground turmeric
1½ tsp salt
Juice of 3 lemons
Wash the rice in and then leave it to soak in more clean, cold water. Drain. (To be fair, it’s rare that I have time to do this!). Bring 1 litre of water to the boil in a saucepan and add the rice. Cook uncovered, for 8–10 minutes, until the grains are tender, then drain and set aside.
Meanwhile, heat the oil in a large pan, add the mustard seeds and chana dhal and let them crackle. When the dhal and lentils start to turn golden, add the curry leaves and turmeric, and stir for 1 minute. You could need to sprinkle in water to prevent the turmeric burning. Add the cooked rice, salt and lemon juice and toss gently and serve.
With turmeric, renowned for it’s anti-inflammatory properties will also help you to fuel the night before an endurance run.