A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
349cal
8gprotein
52gcarbs
13g
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
A classic South Indian comfort food, this simple egg scramble is made with onions, green chilies, and fragrant spices. It comes together in just 15 minutes and is the perfect side dish for rice and sambar.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
This south_indian and tamil dish is perfect for lunch. With 786.35 calories and 26.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
247cal
14gprotein
9gcarbs
17gfat
Ingredients
8 pcs Large Eggs
2 tbsp Coconut Oil (or any neutral vegetable oil)
2 medium Onion (finely chopped)
3 pcs Green Chili (finely chopped, adjust to taste)
1 tsp Mustard Seeds
1 tsp Urad Dal (provides a crunchy texture)
10 leaves Curry Leaves (fresh)
0.125 tsp Asafoetida (a small pinch)
0.25 tsp Turmeric Powder
0.5 tsp Black Pepper (freshly ground)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Egg Mixture
In a medium bowl, crack the 8 eggs.
Add the salt, turmeric powder, and freshly ground black pepper.
Whisk gently with a fork or whisk until the yolks and whites are just combined. Be careful not to over-whisk, as this can make the eggs tough. Set aside.
2
Temper the Spices
Heat the coconut oil in a wide, non-stick pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
Carefully add the curry leaves and asafoetida, and let them sizzle for a few seconds until fragrant.
3
Sauté the Aromatics
Add the finely chopped onions and green chilies to the pan.
Sauté for 4-5 minutes, stirring occasionally, until the onions become soft, translucent, and slightly golden at the edges.
