Lemon Rice, South Indian Chitranna
South Indian lemon rice, called chitranna, is fluffy rice mixed with zesty lemon juice, fresh herbs, and a spicy, crunchy tempering.
Ingredients
- 200 g basmati or sona masoori rice
- Sea salt to taste
- 1 tablespoon gingelly oil Indian sesame oil
- ½ teaspoon black mustard seeds
- 1 ½ teaspoon chana dal
- ½ teaspoon split urad dal
- 1 sprig curry leaves about 18 leaves
- 2 tablespoons raw peanuts
- 10 cashews
- 3 green finger chillies finely sliced
- ¼ teaspoon turmeric
- 2 tablespoons lemon juice
- Fresh coriander cilantro in the U.S., to serve, optional
Instructions
- Wash 200 g basmati or sona masoori rice in water. Repeat this process several times until the water runs clear. Add the rice to a saucepan along with enough water so that when you touch the rice with your finger, the water comes level with your first knuckle. Add Sea salt to taste, and cook on low heat until the water has been absorbed and the rice is soft. Fluff with the fork and wait for the rice to cool.*
- Place a small tadka pan on medium heat. Add 1 tablespoon gingelly oil Once the oil is hot and aromatic, add ½ teaspoon black mustard seeds. When the mustard seeds pop, quickly add 1 ½ teaspoon chana dal, ½ teaspoon split urad dal, 1 sprig curry leaves, 2 tablespoons raw peanuts, 10 cashews, and 3 green finger chillies (sliced). Once the lentils and nuts turn golden, add ¼ teaspoon turmeric, mix well, and switch off the heat.
- Pour the tempering over your cooled rice. Add 2 tablespoons lemon juice and Fresh coriander (chopped), then mix well. Serve.
Notes
* You can skip this step entirely and use leftover rice.
Alternatively, you can quickly cool rice by spreading it on a baking tray, leaving it exposed to the air, or placing it in the refrigerator.
Nutrition
Serving: 1gCalories: 216kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 199mgFiber: 2gSugar: 2g
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