South Indian Lemon Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 25 min · vegetarian, vegan, gluten-free
384 cal
7g protein
62g carbs
12g fat
per serving · estimated
Ingredients
- 2 cups cooked basmati rice
- 1 lemon
- 1/4 cup raw peanuts
- 1/2 tsp mustard seeds
- 1/2 tbsp chana dal
- 1 sprig curry leaves
- 1/4 tsp ground turmeric
- 1 green chili
- 1 1/2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Heat oil over medium, add mustard seeds and let them pop, then add chana dal and peanuts and fry until golden, 2 minutes.
- Add curry leaves and chopped green chili, cook 30 seconds.
- Stir in turmeric off the heat briefly so it does not burn.
- Add cooled cooked rice and salt, tossing gently to coat evenly.
- Turn off heat, squeeze in lemon juice and fold through carefully.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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