Lemon Brown Rice Recipe

Name: Lemon Brown Rice
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 heaping cup (48 g) split gram (chana dal), picked over and washed (see Notes); Juice of 4 small lemons; 2 teaspoons turmeric powder; 2 teaspoons coarse sea salt; 1 heaping teaspoon chutney powder; 2 tablespoons oil; 1/2 teaspoon asafetida powder (hing) (see Notes); 4 whole dried red chile peppers, broken into pieces; 10 fresh curry leaves, roughly chopped; 1 tablespoon black mustard seeds; 1/2 teaspoon coriander seeds, slightly crushed; 2-4 green Thai, serrano, or cayenne chiles, sliced lengthwise; 1 teaspoon peeled grated ginger root; 1/2 cup water, or as needed; 6 cups (1.14 kg) cooked brown basmati rice; 1/4 cup (40 g) unsalted raw peanuts, dry roasted; 2 tablespoons fresh cilantro, minced

Servings: persons

1/4 heaping cup (48 g) split gram (chana dal), picked over and washed (see Notes)
Juice of 4 small lemons
2 teaspoons turmeric powder
2 teaspoons coarse sea salt
1 heaping teaspoon chutney powder
2 tablespoons oil
1/2 teaspoon asafetida powder (hing) (see Notes)
4 whole dried red chile peppers, broken into pieces
10 fresh curry leaves, roughly chopped
1 tablespoon black mustard seeds
1/2 teaspoon coriander seeds, slightly crushed
2-4 green Thai, serrano, or cayenne chiles, sliced lengthwise
1 teaspoon peeled grated ginger root
1/2 cup water, or as needed
6 cups (1.14 kg) cooked brown basmati rice
1/4 cup (40 g) unsalted raw peanuts, dry roasted
2 tablespoons fresh cilantro, minced

1
Soak the split gram in boiled water while you prep the remaining ingredients.
2
In a bowl, whisk together the lemon juice, turmeric, salt, and chutney powder.
3
Set aside.
4
In a deep, heavy pan, heat the oil over medium-high heat.
5
Add the asafetida, dried red chiles, and curry leaves.
6
Cook, stirring constantly, until the leaves curl slightly, about 1 minute.
7
Add the mustard and coriander seeds.
8
Cook until they pop, about another minute.
9
Add the drained split gram.
10
Cook for about 1 minute, until the lentils are lightly toasted.
11
Add the lemon juice mixture, green chiles, ginger root, and water.
12
Heat to a gentle simmer, about 1 to 2 minutes.
13
Add the rice slowly and mix well.
14
Add the peanuts and cilantro.
15
Serve as a one-pot meal with a side of coconut chutney or soy yogurt raita.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 heaping cup (48 g) split gram (chana dal), picked over and washed (see Notes), Juice of 4 small lemons, 2 teaspoons turmeric powder, 2 teaspoons coarse sea salt, and more.

Yes, Lemon Brown Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Brown Rice

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