Elambuchambu Shaadum (Lime-Flavoured Rice with Yellow Split Peas)

Apparently this is a traditional Indian wedding dish. I made it because it was suggested as a particularly good accompaniment to gosht poshto. I think next time I'd make something without the legume component. It was alright, but I found it a little heavy. I think I would've preferred a lighter, fluffier rice dish to go with the lamb. I'd be inclined to make something like palak pulao next time. I think it would go beautifully with the lamb and poppy seeds. And the spinach would give it a bit of a veggie boost as well.

Elambuchambu Shaadum

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. yellow split peas
• 2 Tbsp. sesame oil
• 1 tsp. mustard seeds
• 1-2 dried red Thai, cayenne, or arbol chilies
• 1 c. long-grain brown rice
• 1-1 1/2 c. water
• 1 tsp. coarse sea salt
• juice of 1 lime
• 1/2 tsp. ground turmeric
• 12 fresh curry leaves
• 1-2 fresh green Thai chilies, cut crosswise into 1cm pieces

Directions

1. Soak peas in hot water for 15 minutes, drain, and pat dry.
2. Heat oil over medium-high heat or sauté "medium" if using InstantPot.
3. Add mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
4. Add the split peas and dried chilies and cook until chilies have blackened (2-4 minutes).
5. Add the rice and toss with pea-spice mixture to coat.
6. If using InstantPot, add 1 c. water. Add 1 1/2 c. water for stovetop preparation.
7. Add the salt and stir to mix.
8. If using InstantPot, seal and set to pressure cook on "high" for 20 minutes. Once cooking time has elapsed, allow for a 10-minute natural release. If using stove-top, bring to a boil (still over medium-high heat) and cook, without stirring, until surface looks dry and craters begin to form. Stir once, cover, reduce heat to low, and cook for another 8-10 minutes. Turn off heat and let pot stand, covered, for 10 minutes.
9. Meanwhile, combine lime juice, turmeric, curry leaves, and fresh chilies in a bowl.
10. Remove lid and fluff rice (for both InstantPot and stovetop).
11. Pour lime juice mixture into rice and mix well.
12. Serve on its own or as a substrate for your favourite curries.