Easy Lemon Rice Recipe
Ingredients
- 1/2 cup Moong Dal split skinless mung beans or yellow split peas; ã
- 1 cup Rice i used long grain basmati rice; and ã
- 4 tbsp Lemon Juice one lime; about or
- 1 tbsp Black Mustard Seeds
- 1 Red Chillies dry
- 1 Green Chillies chopped (optional);
- 1 tbsp Ginger finely chopped or grated; fresh
- 1/2 tsp Turmeric Powder ã
- 1 tsp Salt or as per taste
- 2 tbsp Oil
- 3 cup Water
- 2 tbsp Coriander chopped
- 1-2 Peanuts optional., or cashews unsalted or cashews
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Instructions
- Lemon rice can be done with fresh cooked rice or with left over rice.
- If you are using uncooked rice then start by washing and soaking rice and dal, separately, for 15 minutes. Once soaked, wash, drain the water and keep aside.
- In a deep pan, bring 3 cups of water to boil. The water level should be to 1/2-inch above the rice. Add soaked rice and let it simmer covered, on low-medium flame, until the rice gets cooked (it will take about 15 minutes).
- Turn off the flame and let the rice rest for five minutes.
- Once done, remove from the stove, drain off the excess water, take a fork and fluff the rice so you will have nice separate grains. Keep the cooked rice aside.
- In a small bowl, mix lemon juice with turmeric powder and salt.
- Now take another pan, heat some oil and add the mustard seeds and dried red chilli. Once the mustard seeds start to pop, reduce the heat to low flame and add soaked and drained dal and lemon juice mixture. Simmer for 3 minutes, stirring occasionally.
- Now it's time to add the cooked rice along with ginger and chopped green chilli (if using). Stir gently for about 1 minute and your lemon rice is ready to serve!
- Garnish with fresh coriander leaves and unsalted peanuts. If you prefer, you can roast a bit the peanuts, also add cashews or other dried fruits.
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Irina Rai
4 Comments
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This is fantastic! Thank you for sharing.
This looks so good! Can’t wait to cook it.
Looks so mouthwatering! Thanks for sharing.
This looks divine! Can’t wait to make it.