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 simple, flavorful South Indian-style scrambled egg dish. Made with onions, green chilies, and a classic tempering, it's a quick and protein-packed side that pairs perfectly with rice or roti.
Tangy lemon rice with protein-packed egg podimas – an aromatic and quick meal that hits the spot!
This south_indian dish is perfect for dinner. With 632.64 calories and 22.63g 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.
283cal
15gprotein
13gcarbs
20gfat
Ingredients
6 pcs Large Eggs
2 medium Onion (finely chopped)
3 pcs Green Chili (slit lengthwise)
1 inch Ginger (finely chopped)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
10 leaves Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.25 tsp Black Pepper Powder (freshly ground, optional)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Crack the 6 eggs into a medium bowl.
Add a pinch of salt and the freshly ground black pepper (if using).
Whisk vigorously for 1-2 minutes until the yolks and whites are well combined, pale, and slightly frothy. Set aside.
2
Make the Tempering (Tadka)
Heat 2 tbsp of oil in a wide non-stick pan or kadai over medium heat.
Once the oil is hot, add 1 tsp of mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add 1 tsp of urad dal and sauté for 30-45 seconds until it turns a light golden brown.
3
Sauté the Aromatics
Add the 10 curry leaves, 2 finely chopped onions, 3 slit green chilies, and 1 inch of finely chopped ginger to the pan.
Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
