How to make Dal Lemon Rice - SK khazana -
Lemon rice is a very popular South Indian dish and the variety of dals add their own special flavor and texture
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)
Cuisine : South Indian, Indian
Course : Rice
For more recipes related to Dal Lemon Rice - SK khazana checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Chutney Pulao With Paneer And Corn Pot Mushroom Rice Prawn Dal Khichdi Jain Mexican Rice
Dal Lemon Rice - SK khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Dal Lemon Rice - SK khazana Recipe
Basmati rice boiled 3 cups
Split black gram skinless (dhuli urad dal) 1 teaspoon
Split Bengal gram (chana dal) 1 teaspoon
Split red lentils (masoor dal) 1 teaspoon
Split pigeon pea (toor dal/arhar dal) 1 teaspoon
Lemon juice 2 tablespoons
Ghee 2 tablespoons
Fenugreek seeds (methi dana) a pinch
Mustard seeds 1 teaspoon
Dried red chillies cut into ½ inch pieces 3
Curry leaves 8-10
Turmeric powder 1/2 teaspoon
Fresh coriander leaves finely chopped 2
Peanuts fried , 2 tablespoons + for garnish
Scraped coconut fresh 2 tablespoons
Method
Step 1
Heat ghee in a non-stick pan, add fenugreek seeds, mustard seeds, split black gram, split Bengal gram, split red lentils, split pigeon peas and asafoetida. Mix well and sauté till the grams change colour.
Step 2
Add dried red chillies and curry leaves and sauté for 30 seconds.
Step 3
Add Turmeric Powder and mix well. Add rice and mix till well combined.
Step 4
Add salt, coriander leaves, fried peanuts and lemon juice and mix well, cook for 1 minute.
Step 5
Transfer the rice into a serving plate, garnish with coconut, fried peanuts and coriander sprig. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
