Allergens in Lemon Rice: peanuts, mustard.
Ingredients
Quantities for 3.
- 1 cup raw, cooked and spread out to cool Ricegrains must be separate and cold
- 2, juiced, about 4 tbsp Lemon
- 1/2 tsp Turmeric
- 3 tbsp Groundnut Oil
- 1 tsp Mustard Seeds
- 1 tbsp Chana Dal
- 1 tsp Urad Dal
- 3 tbsp, raw Peanut
- 2, broken Dried Red Chilli
- 2, slit Green Chilli
- 2 sprigs Curry Leaves
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1 tsp, minced Gingeroptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cook the rice with 1.75 cups water so it stays firm, then spread it on a wide plate to cool completely, 20 minutes.
- Juice the lemons and keep the juice off the heat until the very end.
- Rub a teaspoon of oil through the cooled rice with your fingers to loosen any clumps.
Method
- Heat the oil and pop the mustard seeds.
- Add the peanuts and fry 2 minutes until they darken a shade and smell roasted.
- Add the chana dal and urad dal and fry until golden, about 1 minute.Chana dal takes longer than urad, so it goes in first.
- Add the red chilli, green chilli, curry leaves and hing and let the leaves crackle for 15 seconds.
- Stir in the turmeric and take the pan off the heat immediately.Turmeric burns bitter in about ten seconds on a hot pan.
- Add the lemon juice and salt to the warm tempering and swirl to combine.
- Tip in the cooled rice and fold gently with a flat spatula until every grain is yellow.Fold, do not stir. Stirring mashes the grains into paste.
- Rest 10 minutes off the heat for the flavour to soak in, then scatter the coriander and serve.
Storage
Cool it quickly, spread out, and refrigerate within two hours. Keeps 2 days refrigerated. Bring it back to room temperature to serve rather than reheating, which dulls the lemon. Cooked rice left standing is the one thing worth being strict about, so do not keep it on the counter through the day.
Nutrition Good estimate
One serving of Lemon Rice (120 g) is about 471 calories, or 392 calories per 100 g.
Medium protein: 10 g a serving, 8% of the calories
| Per serving120 g | Per 100 g | |
|---|---|---|
| Calories | 471 kcal | 392 kcal |
| Protein | 10.0 g | 8 g |
| Carbohydrate | 59.4 g | 49 g |
| of which sugars | 1.6 g | 1 g |
| Fibre | 2.7 g | 2 g |
| Fat | 21.9 g | 18 g |
| of which saturated | 3.4 g | 3 g |
| of which unsaturated | 17.3 g | 14 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.