Lemon Rice
This flavorful Lemon Rice recipe is a delightful blend of tangy lemon juice, aromatic spices, and fluffy basmati rice. The tempering of mustard seeds, lentils, curry leaves, and nuts enhances the dish with a satisfying crunch and a burst of flavors. Whether enjoyed hot or cold, this dish is a versatile and zesty addition to your meal repertoire.
— Constant Cookbook
Ingredients
- Basmati Rice: 2 cups( cooked in 2 cups of water and leave it cool).
- 1 Big lemon: Squeeze the juice and keep it aside.
- For tempering:
- 2 sprigs fresh curry leaves
- 1 tsp each of mustard seeds, black gram lentils, yellow split lentils.
- 1 tsp turmeric
- 2 green chillies
- 1 inch ginger cut into very small pieces
- 1/4th cup groundnuts and cashewnuts(optional)
- 1 tbsp of sunflower oil
Instructions
- Now take a saucepan and add tbsp of sunflower oil.
- Add groundnuts, cashewnuts, mustard seeds, black gram and yellow split lentils and saute for 2 minutes.
- As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute
- Now add turmeric and salt. Take the freshly squeezed lemon and pour the juice on and put a lid on the saucepan.
- Switch off and mix this with rice. Serve hot or cold with a pickle or on its own.
Yield
Serves 4
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