Healthy Lemon Rice
by Tarla Dalal
Added to 402 cookbooks
This recipe has been viewed 65664 times
This dish is ideal for the summer. Keep in mind the fact that the lemon juice has to be added judiciously to suit your palate so that you do not end up with a "khatta" or bland rice. I enjoy this dish with rasam or just a bowl of salad. The lemon in the rice aids in the absorption of iron in your body due to its high vitamin c content. I have replace rice with brown rice to make it more healthy and low in calorie. If you have eaten a heavy breakfast, then this is a perfect dish for a light lunch.
- Heat the oil in a non-stick pan and add the red chilies, mustard seeds, urad dal, ginger, chana dal and curry leaves.
- When the seeds crackle, add the turmeric powder, rice, lemon juice and salt and toss well.
- Serve hot, garnished with chopped coriander.
Nutrient values per serving
|Amount||Energy||Protein||Carbohydrates||Fat||Vit A||Vit C||Ca||Iron||F. Acid||Na||Potassium||Zinc||Fibre||Oxalate||Chromium|
| 85 gm|| 117 kcal|| 2.6 gm|| 21.4 gm|| 2.4 gm|| 87.0 mcg|| 3.3 mg|| 18.1 mg|| 0.5 mg|| 3.8 mcg|| 2.3 mg|| 35.8 mg|| 0.5 mg|| 0.3 gm|| 0.7 mg|| 0.0 mcg|
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