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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 4 servings The following items or measurements are not included below: 2 cloves curry leaves 5 cashew nuts |
||
| Calories 502 | ||
| Calories from Fat 83 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 49mg | 2% | |
| Potassium 529mg | 15% | |
| Total Carbohydrate 95.5g | 31% | |
| Dietary Fiber 9.9g | 39% | |
| Sugars 3.4g | ||
| Protein 14.0g | 27% | |
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By: Chef #125458
By: kusum gupta
Ingredients
- 2 cups basmati rice
- 1/4 cup masoor dal
- 1/4 cup channa dal
- 1 medium onion
- 2 lemons
- 25 g butter
- 3/4 teaspoon mustard seeds
- 3/4 teaspoon cumin seed
- 1 teaspoon turmeric powder
- 2 bay leaves
- 2-3 cloves
- 3-4 cinnamon sticks
- 4 curry leaves
- 5-6 cashew nuts (chopped)
- coriander sprig
- dried parsley
- fresh lemon rind
- salt
Directions
1
Soak masoor and chana dals for a few hours prior to cooking.2
Boil rice with about 4-5 cups water and salt until grains are soft and firm.3
Just before draining the rice, add the turmeric powder.4
Stir to ensure that the color spreads evenly over the rice.5
Remove from heat and drain.6
In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.7
In a separate small saucepan, add butter on low heat until it melts.8
Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.9
When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.10
Then add the boiled/softened masoor and chana dals along with the turmeric powder.11
At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.12
Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.13
Transfer this mix to the already cooked rice and toss or stir well.14
Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.15
Garnish by drizzling with dry parsley, coriander and a whole cashew.
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Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > Asian > Eastern
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Queenchef
On Mar 24, 2006
I love this recipe!! It is dilicious and healthy (because of the daals) and the lemon rinds is what does the trick.It looks pretty and adds flavor.This is different from the traditional recipe and I am definately sticking with this one!!! Thanks for sharing.
From: ArunS
On Mar 3, 2005
WOW! I made this for lunch today and it is the best lemon rice I've had in my life! Your proportions and instructions were absolutely perfect. This is the first time I've made lemon rice with dal and lemon rind and it was really flavorful - cannot go back to using just lemon juice again! The color of this dish is wonderfully enticing and the dry spices made it so delicately fragrant and aromatic. I can't wait to make it again soon and invite some friends over! Thanks for posting the recipe.
From: Charishma Ramchandani
On May 28, 2004
I had my eye set on this recipe since the last 10 days or so, but for some reason I couldn't give it a try, until this afternoon. Why do I have to give this recipe only 5 stars? Why not the whole cosmos of stars!?! This is just so so good that words fail me to describe how much I have relished every spoonful of this today. I halved this recipe, made it and had it for lunch this afternoon. It was OUT OF THE WORLD! Your instructions for the recipe are perfect, and you are right that it is alot simpler to make than what it appears to be. This rice had the prettiest lemon colour that I have ever seen and when garnished with fresh green corriander leaves and served alongside Indian Cabbage And Carrots{recipe 84445}, it was sooooo pretty that I think I overate some
. LOL..But, it was just great to finally be able to try this and I want to thank you for sharing this on Zaar. The only one suggestion I thought I should post is that the chef should garnish the rice either with parsley{fresh} or fresh corriander leaves, NOT WITH BOTH because then that would make the rice too over-flavourful, IMO. The lemon juice simply makes this rice such a delight to dig into! I think that this rice would make a nice dish to take to a picnic party or as a snack to work/college/school. Thank you ever so much for the best lunch that I've had in a long long time
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