Best Tangy Lemon Rice With Peanuts Recipes

SOUTHERN INDIAN LEMON RICE WITH PEANUTS

Southern Indian Lemon Rice With Peanuts image

A very common, but delicious, rice dish from southern India. This doesn't take long to make, just make sure that you have all of your ingredients measured out before you start.

Provided by Andtototoo

Categories Rice

Time 10m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons oil
2 teaspoons black mustard seeds
2 teaspoons Urad Dal, split white
2 teaspoons channa dal
1 green serrano chili, minced
8 curry leaves
1/2 teaspoon turmeric
1/8 teaspoon hing
4 cups cooked white rice
1 lemon, juice of
salt, as needed
3 tablespoons roasted peanuts
fresh minced cilantro, for garnish

Steps:

In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
Add the rice and stir until until well combined.
Add the lemon juice and salt and mix well.
Stir in the peanuts.
Garnish with the cilantro.

Nutrition Facts : Calories 559.6, Fat 21.9, SaturatedFat 2.9, Sodium 114.4, Carbohydrate 79.7, Fiber 3.7, Sugar 1.6, Protein 11.1

LEMON RICE WITH PEANUTS

Lemon Rice with Peanuts image

Categories Nut Rice Side Vegetarian Peanut Spice Legume Winter Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 cups basmati rice
3 cups water
1 tablespoon vegetable oil
2 teaspoons black mustard seeds
1 tablespoon minced peeled fresh ginger
1/3 cup finely chopped salted roasted peanuts
1/2 teaspoon turmeric
3 tablespoons fresh lemon juice
1 tablespoon julienne strips of fresh lemon zest

Steps:

Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.

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