Vegan Lemon Rice
Bright, zesty, and packed with vibrant flavors, Vegan Lemon Rice is a quick and satisfying dish perfect for lunch, dinner, or meal prep. Fluffy basmati rice is infused with the tang of freshly squeezed lemon juice and the earthy undertones of turmeric, while roasted peanuts and aromatic curry leaves lend a delightful crunch and fragrance. A medley of spices, including crackling mustard seeds, chana dal, urad dal, and asafoetida, creates a symphony of bold flavors in every bite. Ready in just 30 minutes, this plant-based recipe is not only wholesome but also gluten-free, making it a versatile option for all dietary preferences. Garnished with vibrant cilantro and served warm, this classic South Indian-inspired dish is sure to delight your taste buds. Perfect for those searching for quick vegan recipes, turmeric rice dishes, or healthy meal ideas!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 whole Lemon
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 10 pieces Curry leaves
- 2 whole Green chilies
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 2 tablespoons Peanuts
- 0.25 teaspoon Asafoetida (hing)
Instructions
Rinse the basmati rice thoroughly under cold running water until the water runs clear. This helps to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add the rice and a pinch of salt. Stir once and reduce the heat to low. Cover the pot with a lid and let it simmer for 15 minutes until the rice is cooked and all the water is absorbed. Remove from heat and set aside to cool slightly.
While the rice is cooking, juice the lemon and finely chop the cilantro and green chilies. Set aside.
In a large skillet or wok, heat the oil over medium heat. Add the mustard seeds and let them crackle for a few seconds.
Add the chana dal and urad dal to the skillet and sauté for 1-2 minutes until they are golden brown.
Stir in the peanuts, and roast them until they become lightly golden.
Add the green chilies, curry leaves, and asafoetida to the skillet, and sauté for about 30 seconds until the chilies soften slightly.
Reduce the heat to low and add the turmeric powder. Stir everything well to blend the flavors.
Add the cooked rice to the skillet, followed by the lemon juice and salt. Gently toss to combine, ensuring all the rice is evenly coated with the turmeric and lemon mixture.
Remove the skillet from the heat and sprinkle the fresh cilantro on top.
Serve the Vegan Lemon Rice warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 4.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
