Tangy Lemon Rice with Peanuts
8
People talking
One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt.
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 3⁄4 cup cooked rice, cooked without salt (you can use leftover cooked rice)
- 1 teaspoon oil
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon Urad Dal or 1/2 teaspoon split black gram
- 1⁄8 teaspoon turmeric powder
- 1⁄8 teaspoon asafoetida powder (optional)
- 1 tablespoon peanuts
- 1⁄2 medium green chili, chopped
- 1⁄4 teaspoon salt
- 1 tablespoon lemon juice
- coriander leaves (to garnish)
directions
- Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
- When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
- Saute for about 2 minutes.
- Then add cooked rice and salt and saute for another 5 minutes.
- Remove from flame, add lemon juice and mix well.
- Garnish with chopped corriander and serve!
- Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.
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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. -
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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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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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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