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Capsicum Lemon Rice

Ingredients
  Rice 1 Cup (16 tbs) (Basmati Or Sona Masoori)
  Oil 2 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Urad dal 1⁄2 Teaspoon, split, skinned
  Chana 1⁄2 Teaspoon
  Chopped cashew nuts/Chopped peanuts 2 Tablespoon
  Green chilies 4 , slit length wise (To Taste)
  Freshly grated ginger 1 Teaspoon
  Curry leaves 10
  Turmeric powder 1⁄4 Teaspoon
  Asafoetida 1 Pinch
  Capsicum 1 , chopped
  Salt To Taste
  Chopped coriander 2 Tablespoon
  Lemon juice 1⁄2 (To Taste)
Directions

Wash and cook rice. Spread on a plate and allow to cool down completely. Separate the grains with a fork. (You can also use leftover plain rice)
Heat oil in a pan. Add mustard. When they splutter, lower the heat and add cashew nuts/peanuts and sauté until golden.
Add chana dal and urad dal and sauté until golden. Add green chillies, ginger and curry leaves. Mix well.
Add turmeric powder and asafetida and mix well. Add chopped capsicum and sauté until tender.
Add cooked rice and salt. Mix gently. Cover and simmer for 5 minutes.
Mix gently again and switch off the flame. Allow to cool slightly.
Add chopped cilantro and lemon juice and mix well.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Rice, Vegetable
Restriction: 
Vegan, Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.58
Average: 4.6 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 302 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 106.5 mg4.4%

Total Carbohydrates 44 g14.8%

Dietary Fiber 2.3 g9.2%

Sugars 2.4 g

Protein 6 g11.6%

Vitamin A 15.5% Vitamin C 99.9%

Calcium 3.7% Iron 7%

*Based on a 2000 Calorie diet

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Capsicum Lemon Rice Recipe