Teresa's Recipes
Lemon Rice with Basmati Rice
Lemon rice is a vibrant and aromatic dish that embodies the essence of Indian cuisine. This refreshing rice dish is beautifully infused with zesty lemon juice and a medley of spices, making it a perfect accompaniment to any meal or a delightful stand-alone dish. Traditionally enjoyed in South Indian households, lemon rice brings a burst of flavor and color to the table, highlighting the use of fresh ingredients and the importance of spices in Indian cooking.
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Urad dal (split black gram)
- 1 tablespoon Chana dal (split Bengal gram)
- 10-12 leaves Curry leaves
- 1, chopped (adjust to taste) Green chili
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 2 tablespoons Lemon juice
- for garnish, finely chopped Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 215
- Fat: 8g
- Carbs: 32g
- Protein: 6g
- Sodium: 150mg
- Sugar: 1g
Instructions
- Begin by washing the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes to enhance its texture. Drain and set aside.
- In a large pot, bring 2 cups of water to a rolling boil. Once boiling, add the soaked basmati rice. Cook the rice until it is about 90% cooked (it should still have a slight bite). Drain any excess water and set the rice aside.
- In a separate pan, heat the vegetable oil over medium heat. Add the mustard seeds and allow them to splutter, releasing their flavor.
- Once the seeds start to pop, add the urad dal and chana dal to the pan. Sauté them for about a minute until they turn golden brown.
- Introduce the curry leaves and chopped green chili to the pan, stirring for a few seconds to combine the flavors.
- Sprinkle in the turmeric powder and sauté for an additional 30 seconds to bring out its aroma.
- Gently add the cooked basmati rice to the pan, combining it with the spice mixture. Be careful not to break the rice grains.
- Pour the freshly squeezed lemon juice over the rice, and gently fold it in to ensure even distribution.
- Season with salt to taste and mix well. Adjust the lemon juice and salt according to your preference.
- Finally, garnish with freshly chopped coriander leaves for a pop of color and flavor.
- Serve the lemon rice hot as a side dish with your favorite curry or enjoy it on its own for a light meal.
Tips
- For added flavor, consider roasting the chana dal and urad dal before adding them to the oil.
- If you prefer a spicier kick, increase the amount of green chili or add a pinch of red chili powder.
- This dish pairs beautifully with yogurt or raita to balance the tanginess.