Lemon Rice with Raita
A zesty South Indian delight, perfectly paired with cooling raita.
⏱️ 40 min🍽️ Serves 1
🔥 410 kcal💪 9g protein🍚 65g carbs🥑 13g fat🌾 4g fibreper serving
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servings
Ingredients
- 🍚1 cup basmati rice
- 🧈2 tbsp ghee or oil
- ⚫1 tsp mustard seeds
- 🥣½ tsp urad dal
- 🥣½ tsp chana dal
- 🌶️1 green chili, slit
- 🌿8 curry leaves
- 💛¼ tsp turmeric powder
- 🍋3 tbsp lemon juice
- 🥜½ cup peanuts
- 🍦½ cup plain yogurt
- 🥒¼ cup cucumber, grated
- 🧂 salt, to taste
- 🌿 fresh coriander, chopped
Pro tips
- Use day-old rice for best results, as it tends to be less sticky and absorbs flavors better.
- Adjust the amount of green chili and lemon juice to your personal preference for spice and tang.
- For extra crunch, you can add a tablespoon of cashews along with the peanuts.
- Ensure the dals are cooked through but not burnt, for optimal texture and flavor.
Method
- 1Cook the basmati rice according to package instructions. Fluff with a fork and set aside to cool slightly.
- 2For the lemon rice, heat ghee or oil in a large pan. Add mustard seeds and let them splutter.
- 3Add urad dal, chana dal, peanuts, green chili, and curry leaves. Sauté until the dals turn golden brown and peanuts are roasted.
- 4Stir in turmeric powder. Add the cooked rice and salt to taste. Mix gently to combine.
- 5Remove from heat and stir in the fresh lemon juice. Mix well.
- 6For the raita, combine yogurt and grated cucumber in a bowl. Season with a pinch of salt.
- 7Garnish the lemon rice with chopped fresh coriander.
- 8Serve the warm lemon rice with the chilled cucumber raita.