Lemon Rice

Name: Lemon Rice
Cuisine: Indian
Ingredients: 4 cups cooked white rice; 1 tsp mustard seeds; 3 tbsp sesame oil (also called til/gingely oil or NaLEnnai); 2 tbsp split peas; 2 tbsp groundnuts (peanuts); ½ tsp asafoetida (heengh/perungayum); 3–4 dry red chillies, broken into pieces; 4–5 curry leaves; 2 lemons, juiced, or 4 tbsp lemon concentrate; 1 tsp turmeric powder; ¾ tbsp salt

currylemon juicericeindianboiledside dishasafoetidacurry leafmustard seed

Ingredients

Sl No	Description	Quantity	Macros split
1	cooked white rice	4 cup	3504 kcal68g protein · 768g carbs · 6g fat	Buy
2	mustard seeds	1 tsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
3	sesame oil	3 tbsp	398 kcal0g protein · 0g carbs · 45g fat	Buy
4	split peas	2 tbsp	102 kcal8g protein · 18g carbs · 0g fat	Buy
5	groundnuts	2 tbsp	—	Buy
6	asafoetida	0.5 tsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
7	–4 dry red chillies	0 g	—	Buy
8	–5 curry leaves	0 g	—	Buy
9	lemons	4 tbsp	—	Buy
10	turmeric powder	1 tsp	16 kcal1g protein · 3g carbs · 0g fat	Buy
11	salt	0.75 tbsp	0 kcal0g protein · 0g carbs · 0g fat	Buy

Total, all ingredients4020 kcal · 76g protein · 789g carbs · 52g fatestimated

Per servingno servings count given

Directions

Heat the oil in a pan.

Add groundnuts and split-peas, and fry until golden brown.

Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter.

Mix in a little salt, turmeric powder and lemon concentrate.

Let it boil and reduce.

Remove pan from stove, add to the rice, and mix well.

Lemon Rice

Ingredients

Directions

Related recipes

Puliyodarai (South Indian Tamarind Rice)

Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)

Buttermilk Curry Soup (Kadi Pakora)

Coconut Chutney (South Indian)

Keep going

Comments