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A zesty and aromatic South Indian rice dish, bright with the flavor of lemon juice and crunchy with peanuts. This Karnataka classic comes together in minutes and is perfect for a quick lunch or tiffin box.
For 4 servings
Prepare the rice. If using freshly cooked rice, spread it on a large plate to cool down completely. This prevents the grains from breaking or becoming mushy when mixed.
To make the tempering, heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the chana dal, urad dal, and peanuts. Sauté for 2-3 minutes, stirring continuously, until they turn light golden brown. Add the slit green chilies and curry leaves and sauté for 30 seconds. Lower the heat, add the turmeric powder and hing, and stir.
Turn off the heat. Add the cooled rice to the pan along with the salt, sugar (if using), and fresh lemon juice.
Gently toss everything together until the rice is evenly coated with the tempering and has a uniform yellow color. Be careful not to mash the rice grains.
Garnish with freshly chopped coriander leaves and serve. Chitranna can be enjoyed warm or at room temperature.
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A zesty and aromatic South Indian rice dish, bright with the flavor of lemon juice and crunchy with peanuts. This Karnataka classic comes together in minutes and is perfect for a quick lunch or tiffin box.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 418.5 calories per serving with 9.47g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Add 1/4 cup of cashews along with the peanuts and stir in 1/2 cup of boiled chickpeas at the end for a protein boost.
Substitute white rice with cooked brown rice or quinoa for higher fiber. Reduce oil to 2 tbsp.
Reduce the number of green chilies to one or omit them completely to make it less spicy for children.
This recipe is naturally Jain-friendly as it does not contain onion or garlic.