Lemon rice is my favorite lunch box recipe! I have tasted lemon rice in many places and even though I love the lemony tangy flavor, I have always felt that it lacks something for it to be perfect. I figured that adding bean sprouts to it just about completes the dish. Yeah, it is crunchy, lemony, healthy and it gives the zing I very much crave! A most definite WIN! ?
Lemon Rice With Bean Sprouts
Servings 2 people
Ingredients
- 2 cups White Rice
- 2 Carrots
- 1/2 cup Bean Sprouts
- 1 tsp Split Urad Dal
- 1 tsp Chana Dal
- 2 long Green Chili
- 1 tsp Mustard Seeds
- a pinch Asafoetida/ Hing
- 10 Peanuts
- 1 tbsp Oil
- 1 Lemon
- a few Cilantro
- 1 tsp Salt
Instructions
Preparation
- Cook white rice in a rice cooker. Approximately 20 minutes.
- Meanwhile, grate carrots and keep aside. Make a small slit in the green chilis.
- Heat oil in a pan and fry peanuts. Remove the peanuts from the pan and keep aside.
- In the same pan, on the remaining oil, add mustard seeds. Once the mustard seeds splutter, add asafoetida.
- Add urad and channa dals. When the dals become golden, add green chillis.
- Add turmeric powder, grated carrots and sprouts.
- Mix well with salt and wait till raw smell goes away from the carrots. Remove the pan and allow the mixture to cool down.
Lemon Rice
- Once the veggies cool down, Squeeze lemon juice on it and add fried peanuts.
- Separate the grains from the cooked rice so that they don't stick together.
- Mix the cooked veggies with cooked rice. Top with cilantro.
- Serve with fried potatoes or fried okra.
Notes
Alternatively, add salt to lime juice and pour the juice on top of the cooked veggies and mix.
Mix cooked veggies lightly with rice. If mixed too hard, rice becomes soggy.
Garnish with fried curry leaves for added taste.