Tangy Lemon Rice Recipe
Rice is one of the most popular grains that finds its way into a myriad dishes, across the many cultures that make up the rich canvas of India. Within the grain itself, there are numerous varieties (over 6000!) that are categorised according to the region that they are cultivated in. From the ever popular and fragrant Basmati to the RoseMatta (a variant of rice that is local to the southern state of Kerala in India), rice is used to prepare everything from khichri to kheer.
Like so many others, our founder Anisha Vinjamuri grew up eating (and loving) rice in all its forms and one of the dishes that she has grown to love over the years - first in India and now in the United States - is Tangy Lemon Rice. Made with a cup of humble white rice and some of India’s most loved spices, the rice is equal parts tangy and spicy - thanks to the heady mix of lemon juice and chillies. The peanuts break the monotony of the flavour, while also adding to the protein, fat (the good kind!) and vitamin profile of the dish.
Tangy Lemon Rice makes for a perfect meal (especially at the end of a long day when you are craving something delicious + healthy), and with it’s complete nutrient profile, can be had just by itself or with a serving of fresh salad + a protein of your choice.
One cup boiled white rice
Three medium size lemons
Split Chana dal
Heat the oil in a pan and add mustard seeds.
Once they start spluttering add the Split Chana dal, peanuts, red and green chillies, curry leaf, asafoetida powder and turmeric.
Lightly fry them for a couple of minutes. Turn the heat off once the mixture starts to give out a flavourful aroma.
Add salt and fresh lemon juice and mix in the spice preparation with the rice.