Lemon Rice with veges
Lemon Rice with veges

Anju Bhatia



Prep Time

0 : 0

Cooking Time

0 : 30



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.62 g
Sat Fat 0.713 g
Salt 108.0 mg
Sugars 0.707 g
  • Other Items
  1. Rice - 1/2 cup
  2. Finely chopped vegetables (Carrot & capsicum) - 1/2 cup
  3. Peas - 1/4 cup
  4. Roasted Peanuts (optional) - 1/4 cup
  5. Green chilli - 1 large
  6. Juice of 1 lemon
  7. Sesame Oil - 2 tbsp
  8. Bengal gram - 1 tsp
  9. Turmeric (Haldi) powder - 1/2 tsp
  10. Mustard (Rai) seeds - 1/2 tsp
  11. Curry Leaves - A Few
  12. Salt to taste
  13. water 1 cup
  14. coriander 1 tsp
  1. Boil or pressure cook the washed rice with 1 cup of water. Take care not to over-cook. Once done, spread it on a plate gently using a fork and let it cool to room temperature.
  2. Heat oil in a wok, add the mustard seeds and let them crackle. Next, add the bengal gram, curry leaves and chopped green chilli. Saute for 1 minute.
  3. Now tip in the vegetables along with turmeric powder and salt and let it cook till its 3/4th done. Add the peanuts in as well.
  4. Once the vegetables are done, add it to the rice. Add lemon juice as well, with the help of a fork, gently mix all of these with the rice till its uniformly done. Check for salt.
  5. Garnish with chopped coriander if you wish. Warm the rice just before serving.