Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.
I use lemons regularly in my kitchen. They are a great source of vitamin C, calcium, iron, fiber, and other nutrients. They also boost your immune system. This tangy, mild-flavored fruit also gives a kick to otherwise bland dishes.
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, and I think you'll find it to be too. I cooked the rice with some diced carrots to make it healthier and tastier.
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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!