Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
I use lemons regularly in my kitchen. They are a great source of vitamin C, calcium, iron, fiber, and other nutrients. They boost your immune system. This tangy, mild-flavored fruit also gives a kick to dishes that are otherwise bland.
I always take making lemon rice lightly, meaning I'm not concerned about it turning out poorly—it's always delicious. This recipe is so simple and easy that everybody will think that way. To make it healthier and tastier, I cooked the rice with some diced carrots.
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Serves 3 people
- 1 1/2 cups rice, cooked al dente with diced carrots
- 1 cup carrots, diced
- 4-5 green chilies, slit lengthwise and cut
- 1/4 cup peanuts
- 1 teaspoon white lentils
- 1 tablespoon split chickpeas or gram dal
- 10 curry leaves
- 1/4 cup grated coconut
- 1 lemon, juice extracted or 2-3 tbsp juice
- 3 teaspoons oil
- 1/4 teaspoon or less sugar, optional, to balance the taste, I used
- 1/4 teaspoon turmeric powder
- Salt to taste
- Cook rice al dente with some salt and diced carrots. Set aside to cool.
- Heat oil in a deep-bottomed pan. Throw in mustard seeds. Let them splutter.
- Add split chickpeas, peanuts, white lentils, curry leaves, and green chilies. Saute on a medium-low fire till peanuts become crispy. Throw in turmeric powder. Mix once.
- Add cooked rice and carrots. Add salt and sugar. Be careful when adding salt. You have already added salt when boiling rice. Hence, add less salt.
- Throw in grated coconut. Give a nice stir. Keep the heat very low. Add lemon juice. Mix well. Turn off the stove.
- Your yummy lemon rice with carrots is ready to serve. Eat it warm with some chips on the side. Enjoy the taste!