Vegetable Lemon Rice
This dish is prepared by tempering cooked rice with mustard, dhal, peanuts and veggies and flavoring with lemon juice. It's colorful appearance is sure to be an eye-catcher.
Servings: 4
Ingredients
- 1 cup raw rice (Best with Basmati or Sona Masoori)
- 1¾ cup water
- ½ tsp turmeric powder
- 1 tsp oil (for cooking rice)
- ½ tsp salt
- 1 tsp mustard seeds
- 1 tsp urad dhal
- 1 tbsp channa dhal
- 4 tbsp peanuts
- ¼ tsp asafoetida (also known as hing or perungayam)
- 6 curry leaves
- 5 green chilies (adjust to taste)
- ⅓ cup chopped onion
- ⅓ cup cubed potatoes
- ¼ cup peas
- ¾ cup cubed bell peppers
- ½ cup grated carrots
- 2 tbsp shredded coconut
- 2 tbsp lime or lemon juice (adjust to taste)
- ¼ tsp turmeric powder
- 3 tbsp oil (for tempering)
- salt to taste
Instructions
- Wash rice and add to a pressure cooker. Add water, turmeric powder (¼ tsp), oil (1 tsp) and salt (1 tsp). Rice: Water ratio is 1:1¾. Cook for one whistle.
- Let pressure release naturally and open cooker to let the rice cool to room temperature. Set aside.
- In a pan, add 3 tbsp oil. Once hot, add peanuts and roast for 2 minutes. If you want the peanuts to be crunchy, you can remove from pan, set aside and add at the end.
- Add urad dhal, channa dhal and mustard seeds and saute until golden brown.
- Once mustard seeds start to crackle, add onion, green chilies and curry leaves. Saute until the raw onion smell fades.
- Add turmeric powder (¼ tsp) and mix.
- Add potato and peas and cover with lid, letting it cook for 2-3 minutes.
- Add colored peppers and saute for 1 minute.
- Add grated carrot and coconut. Saute for 1 minute. The vegetables should be crunchy.
- Add cooked rice, lemon juice and salt to taste. Adjust spice by adding red chili flakes, if needed. If you kept peanuts aside earlier, add them in as well.
- Gently mix and serve hot.