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Refreshing Lemon Rice Recipe
|Rice||1 1⁄2 Cup (24 tbs), picked washed and soaked in 3 cups water|
|Curry leaves||8 , washed and torn up|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Unsalted peanuts||2 Tablespoon|
|Whole red chillies||2|
|Mustard seeds||1 Teaspoon|
|Black gram||2 Teaspoon|
|Rice||1 Teaspoon, picked|
|Green chillies||2 , deseeded and sliced|
|Turmeric powder||3⁄4 Teaspoon|
|Grated fresh coconut||1 Tablespoon|
Calories 598 Calories from Fat 301
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 5.8 g29.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 105.6 mg4.4%
Total Carbohydrates 65 g21.6%
Dietary Fiber 3 g12%
Sugars 3.5 g
Protein 8 g16.8%
Vitamin A 2.8% Vitamin C 33%
Calcium 5.2% Iron 9.7%
*Based on a 2000 Calorie diet
2 While the rice is cooking, heat the oil and fry the peanuts till golden brown.
Remove from the oil and keep aside.
3 Take out and strain the excess oil, leaving only 3-4 tablespoons in the pan.
In the same oil, drop the red chillies. When they start to darken, add the asafoetida.
4 After another second, add the mustard seeds, gram and rice.
5 As soon as the seeds stop spluttering, add the rest of the ingredients.
Be careful the lime juice will splutter as soon as you add it but will subside in a few seconds.
6 Fluff up the rice and add to the ingredients in the pan. Stir well to coat evenly.
Add the peanuts.
7 Garnish with the fresh coconut if using.