Indian · Lunch
Lemon Peanut Rice (Low-Chol)
A South Indian-style rice dish tempered with mustard seeds, curry leaves, dried chilies and lightly crushed roasted peanuts, finished with fresh lemon juice and turmeric. Made with sunflower oil instead of ghee to keep saturated fat and cholesterol low, it is served warm as a light, tangy vegetarian plate.
$2
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
428Calories
13.1gProtein
17.2gFat
58.8gCarbs
1.7gSugar
4.8gFiber
657mgSodium
0mgChol
2.4gSat Fat
415mgPotassium
48mgCalcium
3.1mgIron
0mcgVitamin B12
11mgVitamin C
vegetarian
low-calorie
low-chol
Instructions
1
Prep
Cook the rice ahead and spread on a plate to cool completely; measure out peanuts, mustard seed, curry leaves, dried chili, urad dal and turmeric near the stove.
2
Toast the peanuts in sunflower oil over medium heat for 2 to 3 minutes, stirring, until darker and fragrant; transfer to a plate.
3
Bloom the mustard seeds, urad dal and dried chili in the same skillet over medium heat for 30 to 45 seconds until seeds pop and dal turns golden.
4
Add the cooled rice, toasted peanuts, curry leaves, turmeric, lemon juice and salt to the skillet off heat; toss with a spatula until evenly coated, then plate and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g raw peanuts
- 2 cup370g cooked white rice
- 4 tsp4 tsp sunflower oil
- 1 tsp1 tsp mustard seed
- 1616 curry leaves
- 22 dried chili
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp urad dal, dry
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
