Side Dish

Lemon Rice (Chitranna)

Name: Lemon Rice (Chitranna)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portioner
Cuisine: indian
Ingredients: 3 kop cooked rice cooled, preferably day-old; 1 stk. lemon juiced and zested; 2 spsk. peanut oil; 1 tsk. mustard seed; 1 tsk. urad dal split, skinned; 1 tsk. chana dal split, skinned; 0,25 kop peanut raw, unsalted; 10 stk. curry leaf; 1 stk. green chili slit lengthwise; 0,5 tsk. turmeric powder; 0,75 tsk. salt; 2 spsk. cilantro fresh, chopped (valgfrit)

This vibrant and flavorful South Indian lemon rice is a quick and easy side dish, perfect for a light meal or accompanying other curries. It features fluffy rice infused with a tangy lemon zest and juice, tempered with mustard seeds, curry leaves, and peanuts for a delightful crunch.

En original opskrift af Forkin

Tid i alt: 25 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 397 kcal

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde sennep, nødder og jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

3 kopcooked rice, cooled, preferably day-old
1 stk.lemon, juiced and zested
2 spsk.peanut oil
1 tsk.mustard seed
1 tsk.urad dal, split, skinned
1 tsk.chana dal, split, skinned
0,25 koppeanut, raw, unsalted
10 stk.curry leaf
1 stk.green chili, slit lengthwise
0,5 tsk.turmeric powder
0,75 tsk.salt

garnish

2 spsk.cilantro, fresh, chopped(valgfrit)

Udstyr

large bowl · wok · fork · large skillet

Fremgangsmåde

Trin for trin

1
Fluff the cooled cooked rice with a fork in a large bowl, ensuring there are no lumps.
Ca. 1 min.
Kokkens note: Using day-old rice helps prevent the dish from becoming mushy.
2
Heat the peanut oil in a large skillet or wok over medium heat.
Ca. 1 min.
3
Add the mustard seed and let them splutter.
Ca. 1 min.
Kokkens note: Cover the pan if they pop vigorously.
4
Stir in the urad dal, chana dal, and peanuts.
5
Fry until the dals turn light golden brown and the peanuts are lightly roasted, about 2-3 minutes.
Ca. 3 min.
Kokkens note: Stir constantly to prevent burning.
6
Add the curry leaf and green chili and sauté for another minute until fragrant.
Ca. 1 min.
7
Reduce the heat to low and stir in the turmeric powder and salt.
8
Immediately add the fluffed cooked rice to the skillet.
9
Gently mix everything together, ensuring the spices are evenly distributed and the rice is coated with the tempering.
Ca. 3 min.
Kokkens note: Use a light hand to avoid breaking the rice grains.
10
Remove from heat and stir in the lemon juice and lemon zest.
Ca. 1 min.
Kokkens note: Adding lemon after removing from heat preserves its fresh, tangy flavor.
11
Taste and adjust salt or lemon juice if needed.
12
Garnish with fresh chopped cilantro, if using, and serve warm.
Ca. 1 min.

Pr. portion

Næringsindhold

72%Score

Kalorier: 397,3kcal
Protein: 8,5g
Kulhydrat: 62,9g
Fedt: 13g
Kostfibre: 3,5g
Sukker: 1,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover lemon rice in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.