Lemon Pepper Rice | Temple Chitranna
Lemon Pepper Rice is a spicy and tangy rice recipe made by mixing cooked rice with a special seasoning. This dish is vegan and gluten-free and can be prepared in less than 30 minutes. It is also a great recipe for lunchboxes or to use leftover rice.
Servings: 4
Calories: 274kcal
Equipment
Ingredients
- 1 tablespoon Coconut oil plus additional ½ tsp
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 tablespoon Chana dal Split chickpeas
- 2 to 3 tablespoon Roasted peanuts chopped
- 2 Green chilie chopped
- 1 tablespoon ginger grated
- 1 leaflet Curry leaves
- ¼ teaspoon Asafoetida Hing
- ½ teaspoon Turmeric powder
- 2 tablespoon Coconut grated (optional)
- Salt to taste
- 1 cup Rice 3 cups cooked rice
- 3 to 4 tablespoon Lemon juice
- 2 tablespoon Coriander leaves Cilantro finely chopped
Instructions
Cook the rice or use leftover rice
- Wash the rice and cook as per package instructions or the method you are comfortable with. Let the rice cool down completely.
- Ignore this if using leftover or day-old rice.
Saute the peppercorns
- In a tadka or small pan, add ½ teaspoon coconut oil and peppercorns and saute it on a medium-low flame till you get a nice aroma.1 tablespoon Coconut oil, 1 teaspoon Black peppercorns
- Crush sauteed peppercorns to a coarse powder using a pestle. Keep this aside.
Making of lemon pepper rice
- Heat 1 tablespoon of oil in a non-stick pan on low flame. Add mustard seeds. When they start to splutter, add urad dal and chana dal and saute until golden brown.1 teaspoon Mustard seeds, 1 teaspoon Urad dal, 1 tablespoon Chana dal
- Add roasted peanuts, green chilies, ginger, and curry leaves, and saute for a minute.2 to 3 tablespoon Roasted peanuts, 2 Green chilie, 1 tablespoon ginger grated, 1 leaflet Curry leaves
- Add hing, turmeric powder, coconut, a pinch of salt, and crushed peppercorns, and saute for another 1 to 2 minutes. (If you are not adding coconut then just saute for few seconds)¼ teaspoon Asafoetida, ½ teaspoon Turmeric powder, 2 tablespoon Coconut, Salt
- Add the cooked rice, coriander leaves, and lemon juice and mix until combined.1 cup Rice, 3 to 4 tablespoon Lemon juice, 2 tablespoon Coriander leaves
Notes
- If you love it spicy, vary the amount of green chilies or peppercorns in the recipe.
- I make this on vrat days like Navratri, varamahalakshmi vrat in form of prasadam. If made on any other day, you can even saute the onions along with green chilies till they become translucent.
- Use any rice. If making fresh, I prefer basmati, jasmine, or jeera for extra flavor.
Nutrition
Calories: 274kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 192mg | Fiber: 4g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 2mg