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    You are in: Home / Recipes / Tangy Lemon Rice with Peanuts Recipe
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    Tangy Lemon Rice with Peanuts

    Average Rating:

    8 Total Reviews

    Showing 1-8 of 8

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    • on July 14, 2002

      I was thrilled to find this recipe, since it reminds me of rice I used to buy from an Indian woman at our local farmer's market in Canada. Careful when cooking the mustard seeds, because they tend to want to fly everywhere! The spices were mostly in the right proportions for my taste, although I think I would add a touch less lemon juice next time. I should add as well that while I posted a photo of this recipe, it is much more of a stunning yellow colour than the snapshot shows - beautiful!

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    • on November 23, 2002

      If I were to die tonight and God were to ask me, "My Child, what is the last and most special dish you would like to eat before I take you to my abode, say sweetie...". You know what I'd say - Anu's Tangy Lemon rice with peanuts! This is absolutely delicious! I made this for lunch this afternoon for myself and while I was eating it, I wanted to go run into the kitchen and make another serving of this. Guess what- I did do that after I had my meal! But, I've saved it for my dad whose travelled to Dubai today, and when he comes home, I'm going to heat this a bit in my oven, and serve it to dad. He'll love it, I can GUARANTEE it, already:) The only ingredient I omitted was the asafoetida powder and I didn't miss it at all. Next time, I will for sure leave out the split black gram as it was not cooked - it kept cracking in between my teeth while I was eating the rice. I enjoyed this rice with chilled plain yogurt, but I plan to make your coconut-lentil chutney soon and that day I'll be in love with my lunch when I have this rice with that chutney:)

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    • on June 05, 2002

      I made it for dinner last night &it turned out pretty good The only change i made was that i added cilantro.However the next time i make it i'll use an extra lemon & and a little lesser oil.

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    • on May 25, 2002

      I added some garlic and it was delicious.

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    • on May 09, 2002

      Really delicous Anu! Thanks!!

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    • on January 04, 2010

      I made this dish for a potluck after one of the Dolphin Club's famous full-moon swims in San Francisco Bay. Everyone loved it and had second, heaping helpings. Turmeric makes it come out sunny yellow which is fun. And the taste--yum. Love that this dish is vegan and gluten-free (if you leave out the asafedita, which has wheat). Since more people have diet restrictions, it is a good buffet/potluck dish that is safe for almost anyone to eat but still tastes fantastic.

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    • on November 20, 2007

      Easy to make and very tasty. My favourite Indian restaurant in Glasgow, the Dakhin, makes a lemon rice a lot like this and I've wished I knew how to make it for ages. The only peanuts in the shop at the station on my way home were salted (not very healthy), so I was forced to use bashed up cashew nuts, but they worked out very nice. Next time I'll try it with peanuts though. I had it with #63075 spicy dahl and the excellent spicy roast squash from Jamie Oliver's first book (Naked Chef).

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    • on April 06, 2005

      I have made this many times and have just realised I never reviewed it! Well, it is high on my list of favorite rice dishes and I just love anything which has a tantalising taste of yummy, nutty, urad dal. Thanks for posting Anu.

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    Nutritional Facts for Tangy Lemon Rice with Peanuts

    Serving Size: 1 (295 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 299.3
     
    Calories from Fat 87
    29%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 584.9 mg
    24%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.0 g
    8%
    Protein 7.0 g
    14%

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