Indian · Lunch
Lemon Peanut Rice (Low-Calorie)
A South Indian tempered rice built on cooked basmati tossed with roasted peanuts, curry leaves, mustard seeds, turmeric and fresh lemon juice. Cooking oil is trimmed so the dish stays light, tangy and citrus-forward while keeping its nutty, tempered identity intact.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
329Calories
8.9gProtein
13.9gFat
41.5gCarbs
1.7gSugar
3.6gFiber
420mgSodium
0mgChol
2.1gSat Fat
210mgPotassium
45mgCalcium
2.1mgIron
0mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Cook basmati rice ahead, spread on a plate to cool, then fluff with a fork so grains stay separate.
2
Toast the peanuts in sesame oil over medium heat for 2 to 3 minutes, stirring often, until golden brown and fragrant; set aside.
3
Bloom mustard seed and urad dal in the same skillet over medium heat for 30 to 45 seconds until seeds pop and dal turns light golden.
4
Add curry leaves and torn dried red chili to the skillet over medium heat for 30 seconds until curry leaves crisp, then stir in turmeric and cooled rice with peanuts, tossing for 1 to 2 minutes over low heat until evenly coated pale yellow.
5
Remove from heat, squeeze in fresh lemon juice, season with salt, then tear cilantro and scatter over the rice, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup420g cooked basmati rice
- 2 tbsp18g peanuts
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp mustard seed
- 1/2 tsp1/2 tsp urad dal (dried)
- 1212 curry leaves
- 22 dried red chili
- 1/4 tsp1/4 tsp turmeric-ground
- 2 tbsp30ml fresh lemon juice
- 2 tbsp2 tbsp cilantro
- 2 pinch2 pinch salt
