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 snack made with tender black chickpeas, tempered with mustard seeds and curry leaves, and finished with fresh coconut. It's a healthy, protein-packed dish often enjoyed during festivals.
Tangy lemon rice with protein-packed sundal – quick to make and perfect for an energy boost!
This south_indian dish is perfect for dinner. With 607.54 calories and 17.38g of protein per serving, it's a high-fiber option 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.
Servings
4
Serving size: 1 cup
258cal
9gprotein
28gcarbs
13gfat
Ingredients
1 cup Black Chickpeas (Dry, to be soaked overnight)
3 cup Water (For pressure cooking the chickpeas)
1 tsp Salt (Or to taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
2 pcs Dried Red Chilies (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.5 cup Fresh Grated Coconut (Avoid using desiccated coconut for best results)
Instructions
1
Prepare and Cook the Chickpeas
Rinse the dry black chickpeas thoroughly. Soak them in ample water for at least 8 hours or overnight. Soaking time is not included in the prep time.
Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes after the first whistle. The chickpeas should be tender enough to be mashed with your fingers but still hold their shape.
Allow the pressure to release naturally. Drain any excess water from the cooker and set the cooked chickpeas aside.
2
Prepare the Tempering (Tadka)
Heat the coconut oil in a heavy-bottomed pan (kadai) over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it.
Add the broken dried red chilies and fresh curry leaves. Sauté for another 30 seconds until the leaves turn crisp and aromatic.
Finally, sprinkle in the asafoetida and give it a quick stir for a few seconds.
