Lemon Rice
One of the most popular South Indian dishes which can be easily put together during hectic weekdays using leftover rice.
Ingredients
| Cooked rice | 1 Cup (16 tbs) | |
| Vegetable oil | 2 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Whole dry red chilies | 3 | |
| Green chili | 1 , slitted | |
| Fresh curry leaves | 1/4 Cup (4 tbs) | |
| Bengal gram | 1/2 Cup (8 tbs) , soaked in water for 1 hour, drained well ((Chana dal)) | |
| Unsalted roasted peanuts | 1/2 Cup (8 tbs) | |
| Salt | To Taste | |
| Juice of lemon | 2 |
Directions
MAKING
1. In a frying pan, heat the oil over medium flame and stir-fry peanuts for 2 minutes or until the peanuts become light brown.
2. Take out the peanuts from oil and use the same oil for rest of the seasoning. Add cumin seeds and mustard seeds.
3. After the seeds splutter add dried red chilies, curry leaves, and green chili. Stir for a few seconds.
4. Add the chana dal (Bengal gram), stir-fry for about a minute.
5. Stir in turmeric powder and mix it well.
6. Now add the pre-cooked rice (To boil, add 1 cup of rice in 2 cups of water. Simmer until water is evaporated and rice is fluffy). Mix well and add the fried peanuts and salt to taste.
7. Finally add the juice of two lemons, stir well .
SERVING
8. Garnish with fried dried red chilies and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 611Calories from Fat 252
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 214 mg8.92%
Total Carbohydrates 72 g24%
Dietary Fiber 13 g52%
Sugars 9 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
