Rohit Komal kamle
| 1 minute to read
lemon rice
30:00
Veg
447kcalProtein
8gmFat
35gmCarbs
25gmIngredients
rice boiled 3 cups
urad dal 1 teaspoon
chana dal 1 teaspoon
masoor dal 1 teaspoon
toor dal/arhar dal) 1 teaspoon
Lemon juice 2 tablespoons
Ghee 2 tablespoons
Fenugreek seeds (methi dana) a pinch
Mustard seeds 1 teaspoon
Dried red chillies cut into ½ inch pieces 3
Curry leaves 8-10
Turmeric powder 1/2 teaspoon
Fresh coriander leaves finely chopped 2
Peanuts fried , 2 tablespoons + for garnish
Scraped coconut fresh 2 tablespoons
Direction
Step-1
Heat ghee in a non-stick pan, add fenugreek seeds, mustard seeds, split black gram, split Bengal gram, split red lentils, split pigeon peas and asafoetida. Mix well and sauté till the grams change colour.
Add dried red chillies and curry leaves and sauté for 30 seconds.
Add Turmeric Powder and mix well. Add rice and mix till well combined.
Add salt, coriander leaves, fried peanuts and lemon juice and mix well, cook for 1 minute.
Transfer the rice into a serving plate, garnish with coconut, fried peanuts and coriander sprig. Serve hot.
