Recipe courtesy of Anjum Anand
Lemon Rice
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 510
- Total Fat
- 28
- Saturated Fat
- 2
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 555
- Total: 45 min
- Prep: 40 min
- Cook: 5 min
Ingredients
2 1/2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
Pinch fenugreek seeds
1 teaspoon split chana dal (also called Bengal gram lentils)
1 teaspoon split black gram (also called urad dal or black lentil)
4 tablespoons roasted peanuts, out of their shells
2 to 3 dried red chiles, left whole
10 curry leaves,* torn in half
1 rounded teaspoon chopped fresh ginger
1/4 teaspoon ground turmeric
Kosher salt
3 tablespoon fresh lemon juice, or to taste
12 ounces freshly cooked basmati rice
Directions
- Heat the vegetable oil in a large nonstick frying pan. Add the mustard seeds, fenugreek seeds, chana dal, black gram, and the chiles, and stir-fry until lightly browned.
- Add the peanuts, chiles, curry leaves, ginger, ground turmeric, and salt, to taste, and cook for about 40 seconds. Stir in the lemon juice, and cook for another minute before adding the cooked rice. Stir-fry the ingredients to heat through, being careful not to break up the rice grains too much.
- To serve the rice, divide the mixture between warm serving plates.
Cook’s Note
*Can be found in specialty Asian markets