Indian · Lunch
Lemon Peanut Rice
Basmati rice tossed with roasted peanuts, curry leaves, mustard seeds, and fresh lemon juice. A South Indian lemon rice tradition, this vegetarian dish uses turmeric for golden color, tempered oil (tadka) for fragrance, and a fresh green chile for mild heat.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
412Calories
14.2gProtein
18.5gFat
51.8gCarbs
1.5gSugar
5.2gFiber
391mgSodium
0mgChol
3.1gSat Fat
425mgPotassium
82mgCalcium
2.8mgIron
0mcgVitamin B12
9.2mgVitamin C
vegetarian
low-calorie
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Cool cooked basmati rice to room temperature in a wide bowl, fluffing with a fork to keep grains separate rather than clumping.
2
Heat the peanut oil in a small pan over medium heat for 2 minutes, toasting the raw dal and peanuts until golden brown and lightly crisp, stirring occasionally.
3
Add mustard seeds, curry leaves, asafoetida, and sliced green chili to the pan over medium-low heat for 1 minute until the seeds stop sputtering and leaves turn crisp.
4
Stir in turmeric and cook 20 seconds over low heat until fragrant, then add the cooled rice and toss for 1 minute until evenly coated in golden oil.
5
Remove from heat, squeeze in lemon juice with salt, and toss to combine until the rice turns fragrant and glossy.
6
Plate
Transfer the rice to a plate, scatter cilantro over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup370g cooked basmati rice
- 7 oz200g roasted peanuts
- 2 tsp2 tsp mustard seed
- 1616 fresh curry leaf
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp lemon-juice
- 2 tsp2 tsp urad-dal-cooked
- 2 tsp2 tsp chana-dal-cooked
- 11 fresh green chili
- 1/2 tsp1/2 tsp asafoetida
- 2 tbsp2 tbsp peanut-oil
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
