Karnataka x Greece
Lemon rice gemista
Chitranna moved into tomato and capsicum houses. The neighbours brought feta.
80 minTime
14 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original530kcalsame
14 gproteinsame
8 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the rice in salted water at a rolling boil for 8 minutes until just underdone, then drain.
- 2Cut the tops off the tomatoes and peppers and keep them as lids. Scoop out the insides and chop the tomato pulp.
- 3Heat the oil on medium heat. Pop the mustard seeds, add the chana dal, urad dal and peanuts for 2 minutes, then curry leaves, chilli, ginger, asafoetida and turmeric. Add the tomato pulp and cook 5 minutes.
- 4Off the heat, fold in the rice, lemon juice, feta, coriander, mint and salt.
- 5Fill the shells loosely and put the lids on. Arrange in a baking tin with the potato wedges tossed in olive oil and salt. Pour in the water.
- 6Bake in the oven at 190°C for 50 minutes.
Serve it like this
Set one tomato and one pepper on each plate with lids tilted open to show the yellow rice, add potato wedges and spoon the pan juices around.
