Lemon Rice
A bright, tangy South Indian rice dish tossed with a peanut-and-mustard tempering and finished with fresh lemon juice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Spread the cooked rice on a wide plate to cool so the grains stay separate, and fluff it gently with a fork.
- 2
Heat the peanut oil in a large pan over medium heat, add the mustard seeds, and let them splutter for about 20 seconds.
- 3
Add the urad dal and raw peanuts and fry for 2 to 3 minutes until both turn golden, then toss in the slit green chili and curry leaves and saute for 15 seconds.
- 4
Sprinkle in the turmeric, stir for 5 seconds off direct high heat so it does not burn, then add the salt.
- 5
Add the cooled rice and gently fold everything together over low heat for 2 minutes until evenly coated and warmed through.
- 6
Turn off the heat, drizzle in the lemon juice, toss once more, and serve warm garnished with fresh cilantro.
Plan it in Listahan
Add Lemon Rice to your week, check it against your household's allergens, and build the shopping list automatically.