Lemon Rice
Lemon rice is one of the simple and easy dishes to make. It is most popular and often prepared rice in South India.
Servings: 3 people
Calories: 691kcal
Ingredients
1 Cup = 250ml ; 1 tablespoon =15ml ; 1 teaspoon =5ml
- 2 tablespoon Oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon Urad Dal/Skinned Black Lentils
- 1 teaspoon Chana Dal/Split Chick Pea
- 2 tablespoon Peanuts/Groundnut
- 2 Green Chillies slit
- 1 Dry Red chillies broken
- 1 teaspoon Ginger finely chopped/grated
- Few Curry Leaves
- As Required Salt
- A pinch Asafoetida/Hing (Optional)
- ¼ teaspoon Turmeric Powder
- 3 cups Rice cooked
- ½ lime Juice
- 2 tablespoon Coriander Leaves chopped
Instructions
- Heat 2 tablespoon oil in a pan on medium flame.
- Add mustard seeds and let them crackle.
- Then add urad dal, chana dal, peanuts and saute until chana dal turns golden brown.
- Add green chillies, red chillies, ginger, curry leaves and sauté for few seconds or until red chillies change colour.
- Now add a pinch of asafoetida, salt.
- Add turmeric powder mix well and reduce the flame to lowest setting.
- Now add cooked rice.
- Squeeze juice from ½ a lime.
- Mix well and turn off the flame.
- Add coriander leaves
- Mix until well combined.
- Enjoy Lemon Rice with pakoda, poppadums or pickle.
Notes
Ensure not to use freshly cooked rice immediately as it could get mushy while mixing. Allow rice to cool and then use it.
Asafoetida enhances the flavour, skip it if you don’t like it or unavailable near your place.
Adjust lemon juice and chillies according to your preferred sourness and spice levels.
Nutrition
Calories: 691kcal | Carbohydrates: 125g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 238mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
