Photo: Ernest Porzi
Lemon rice
13 ingredients
30 min + 30 min
Serves 2-3
openrecipes
This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed.
Estimated Nutrition (whole recipe, rough)
466
Calories
14g
Protein
15g
Fat
71g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ tbsp vegetable oil
- ½ tsp mustard seeds
- pinch fenugreek
- 1 tsp split chana dal (also called Bengal gram lentils)
- 1 tsp split black gram (also called urad dal or black lentil)
- 2-3 dried red chillies, left whole
- 1 rounded tsp chopped fresh ginger
- ¼ tsp ground turmeric
- 4 tbsp roasted peanuts
- 10 curry leaves
- , to taste salt
- 3 tbsp lemon juice
- 350g/12oz freshly cooked basmati rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes