South Indian Lemon Rice
|Rice||1 Cup (16 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Cumin seed||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Green chili||1 , sliced in four long way|
|Chana dal||2 Tablespoon (Pre-Soaked In Water For At Least Half An Hour)|
|Unsalted roasted peanuts||1⁄4 Cup (4 tbs)|
|Juice of lemon||1⁄4 Cup (4 tbs)|
Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Preparing The Seasoning:
Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
Take out the peanuts from oil and use the same oil for rest of the seasoning.
Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
Add the chana dal, stir-fry for about a minute.
Add turmeric and mix it well.
Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!
Serving size: Complete recipe
Calories 1320 Calories from Fat 460
% Daily Value*
Total Fat 51 g78.8%
Saturated Fat 7 g35.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1960.1 mg81.7%
Total Carbohydrates 184 g61.4%
Dietary Fiber 14.5 g57.9%
Sugars 7.2 g
Protein 33 g66%
Vitamin A 8% Vitamin C 137.5%
Calcium 14.5% Iron 41.1%
*Based on a 2000 Calorie diet