Side Dish

Lemon Rice (Chitranna)

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

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.

Een origineel recept van Forkin

Totale tijd: 25 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 397 kcal

VeganistischVegetarischGlutenvrij

Allergeneninformatie: kan mosterd, noten en pinda's bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

3 kopjecooked rice, cooled, preferably day-old
1 stlemon, juiced and zested
2 elpeanut oil
1 tlmustard seed
1 tlurad dal, split, skinned
1 tlchana dal, split, skinned
0,25 kopjepeanut, raw, unsalted
10 stcurry leaf
1 stgreen chili, slit lengthwise
0,5 tlturmeric powder
0,75 tlsalt

garnish

2 elcilantro, fresh, chopped(optioneel)

Keukengerei

large bowl · wok · fork · large skillet

De bereidingswijze

Stap voor stap

1
Fluff the cooled cooked rice with a fork in a large bowl, ensuring there are no lumps.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
3
Add the mustard seed and let them splutter.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: Stir constantly to prevent burning.
6
Add the curry leaf and green chili and sauté for another minute until fragrant.
Ongeveer 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.
Ongeveer 3 min
Tip van de kok: Use a light hand to avoid breaking the rice grains.
10
Remove from heat and stir in the lemon juice and lemon zest.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min

Per portie

Voedingswaarden

72%Score

Calorieën: 397,3kcal
Eiwit: 8,5g
Koolhydraten: 62,9g
Vet: 13g
Vezels: 3,5g
Suiker: 1,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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