Lunch · 25 min · indian

Lemon Rice

If you like cooked basmati rice, you’ll love this Indian lunch — 25 minutes from craving to table. Each serving lands at 310 calories with 6g of protein, so it eats like a much heavier meal. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 4 cups Cooked basmati rice
• 1/4 cup Lemon juice
• 1/3 cup Peanuts
• 2 tbsp Chana dal
• 1 tsp Mustard seeds
• 10 Curry leaves
• 2 Dried red chilies
• 1/2 tsp Turmeric
• 3 tbsp Sesame oil

Steps

1. Use day-old refrigerated rice if you can — the grains stay separate instead of clumping, which is half the battle in lemon rice.
2. Heat the sesame oil and fry the peanuts and chana dal until golden, about 3 minutes; scoop them out and set aside so they stay crunchy.
3. In the same oil, crackle the mustard seeds, chilies, and curry leaves, then stir in the turmeric off the direct heat so it blooms without burning.
4. Tip in the rice and toss gently to coat every grain in the yellow, fragrant oil.
5. Sprinkle over the lemon juice and salt; toss again and taste — it should be unmistakably lemony, not shy.
6. Fold back in the peanuts and dal for crunch in every bite.
7. Serve warm or at room temperature, packed for lunchboxes or picnics; it holds beautifully for hours.

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