Rice Recipe

This vibrant rice dish combines fluffy long-grain basmati with tender white lentils and Bengal gram, creating a satisfying and nutritious meal. The aroma of sizzling mustard seeds, fresh curry leaves, and green chilies infuses the rice with authentic South Indian flavors. A touch of turmeric adds a warm golden hue and earthy depth, while a splash of lemon juice at the end brightens the profile. It is perfect for a quick weeknight dinner or as a hearty side dish. Simple ingredients come together to create a textured, savory experience that is both comforting and exciting.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 844.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant rice dish combines fluffy long-grain basmati with tender white lentils and Bengal gram, creating a satisfying and nutritious meal. The aroma of sizzling mustard seeds, fresh curry leaves, and green chilies infuses the rice with authentic South Indian flavors. A touch of turmeric adds a warm golden hue and earthy depth, while a splash of lemon juice at the end brightens the profile. It is perfect for a quick weeknight dinner or as a hearty side dish. Simple ingredients come together to create a textured, savory experience that is both comforting and exciting.

Ingredients

1/2 cups (300 g) uncooked long-
3 Cups (750 ml) water
1 teaspoons Bengal gram (channa
1 tablespoons Split raw cashew nuts
1 tablespoons Oil
1 teaspoons Black mustard seeds
10 Curry leaves
1/2 Green chili, minced
Dried chilies, broken into pieces
1 teaspoons White lentils (urad dal)
3 Tablespoons lemon juice
1/2 teaspoons salt
1 tablespoons Water

Directions

1
Rinse the long-grain rice, white lentils, and Bengal gram together until the water runs clear, then drain well.
2
In a large pot, heat oil over medium heat and add black mustard seeds, cooking until they begin to splutter.
3
Add the dried chilies, curry leaves, minced green chili, and raw cashew nuts, saut&# 195;Â©ing for 1-2 minutes until nuts are golden.
4
Stir in the rinsed rice, lentils, Bengal gram, turmeric, and asafoetida powder, coating the grains with the spices.
5
Pour in the water and add salt, bringing the mixture to a boil.
6
Reduce heat to low, cover tightly, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender.
7
Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam.
8
Fluff gently with a fork, drizzle with lemon juice and fresh coriander leaves, and serve warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 844.5kcal

% Daily Value *
Total Fat 25.5g40%
Saturated Fat 4.1g21%
Cholesterol 0.0mg0%
Sodium 97553.9mg4065%
Total Carbohydrate 190.5g64%
Dietary Fiber 65.5g262%
Sugars 0.8g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have asafoetida, you can omit it or substitute with a pinch of onion powder for depth.

For a richer texture, you can soak the cashews in warm water for 10 minutes before frying.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to restore moisture.

This dish pairs well with a simple cucumber raita or a spicy chutney.

Keywords: rice, basmati, lentils, dal, indian, vegan, mustard seeds, curry leaves, channa, cashews, spices, turmeric, chili, lemon, savory, one pot, healthy, gluten free, side dish, main course

Read it online: https://www.chefs-mate.com/recipe/rice-recipe-40/