Lemon Rice Recipe ( Microwave)
by Tarla Dalal
Lemon Rice is an all-time favourite rice preparation in South India, where it is made on a regular basis for lunch or dinner, offered as prasad to devotees at temples, served as part of a wedding spread, and carried frequently in the dabba to work or school.
With a holistic flavour that combines spice and tang, this rice does not need any complex accompaniments – just a papad or some crispy potato wafers would do!
Lemon Rice Recipe ( Microwave) recipe - How to make Lemon Rice Recipe ( Microwave)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 tbsp lemon juice
2 cups cooked rice (chawal)
1 tsp ghee
1 tsp oil
1 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 tbsp finely chopped curry leaves (kadi patta)
1 tbsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
- Method
- Combine the ghee and oil in a microwave-safe bowl and microwave on high for 30 seconds.
- Add the urad dal, mustard seeds and asafetida, mix well and microwave on high for 1 minute.
- Add the curry leaves, green chillies and turmeric powder, mix well and microwave on high for 1 minute.
- Add the rice, lemon juice, salt along with 1½ tbsp of water, mix well and microwave on high for 2 minutes.
- Serve immediately garnished with coriander.
Handy tips:
- Handy tips:
- Sprinkle a little water at step 4, if the rice becomes dry.
| Energy | 136 cal |
| Protein | 2.1 g |
| Carbohydrates | 21.4 g |
| Fiber | 1.3 g |
| Fat | 4.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 39.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 4.4 mg |
| Folic Acid | 4.2 mcg |
| Calcium | 11.9 mg |
| Iron | 0.2 mg |
| Magnesium | 25.9 mg |
| Phosphorus | 45 mg |
| Sodium | 2.4 mg |
| Potassium | 57.6 mg |
| Zinc | 0.4 mg |