Lemon Rice with Peanut Masala & Raita is a Burst of Flavors It is culinary journey that combines tangy, spicy, and cool creaminess in a single colorful plate. Perfect dish for a mild lunch, a flavorful dinner, or a dish to wow your visitors, this meal is sure to delight your palate with its contrasts and textures.
The Story Behind the Dish
Inspired through conventional South Indian delicacies, this recipe brings collectively the zing of lemon-infused rice, the crunch of roasted peanuts converted into a highly spiced masala, and the fresh coolness of a cucumber raita. Each issue plays its part:
- Lemon Rice stands is with its tangy lemon juice and the earthy aroma of turmeric.
- Peanut Masala adds a delicious nutty crunch and a touch of spice.
- Raita serves as the appropriate cooling counterbalance, making sure every chew is harmonious.
Lemon Rice Recipe
Ingredients
- Rice:2 cups cooked (preferably basmati or lengthy grain rice.)
- Oil:2 tablespoons (vegetable or coconut oil)
- Mustard Seeds:1 teaspoon
- Urad Dal (split black gram):1 teaspoon
- Curry Leaves:10–12 sparkling leaves
- Dried Red Chilies:2 complete (regulate based totally on your warmth choice)
- Turmeric Powder: half of teaspoon
- Lemon Juice: From 1–2 lemons (to flavor)
- Salt: To flavor
- Fresh Cilantro (Coriander leaves): A handful, chopped for garnish
Instructions
1.Prep the Tempering: In a large pan, heat the oil over medium flame. Add the mustard seeds and look ahead to them to crackle. Mix within the urad dal (if using), dried pink chilies, and curry leaves. Sauté in short until the dal turns a mild golden.
2.Add the Peanuts: Stir in a handful of peanuts and allow them to roast slightly in the aromatic oil. Their nutty flavor will infuse the oil and decorate the rice later.
3.Spice It Up: Sprinkle inside the turmeric powder and provide it a short stir to combine the spices with the oil.
4.Combine the Rice: Add the cooked rice to the pan. Gently toss until the rice is flippantly coated with the colorful oil and spices.
5.Finish with Lemon: Remove the pan from warmth. Squeeze in the fresh lemon juice and upload salt as needed. Mix carefully, making sure the rice remains fluffy.
6.Garnish: Sprinkle chopped cilantro over the hot rice before serving for a touch of freshness and color.
Peanut Masala Recipe
Ingredients
- Roasted Peanuts:1/2 cup (unsalted)
- Dried Red Chilies:1–2, relying in your spice tolerance
- Ginger: half of-inch piece, peeled and more or less chopped
- Cumin Seeds: half of teaspoon
- Salt: To flavor
- Oil:1 teaspoon
Instructions
1.Sauté Aromatics: In a small pan, heat the oil over medium warmness. Add the cumin seeds and dried purple chilies. Let them sizzle and launch their flavors in short.
2.Blend the Masala: Add the roasted peanuts and ginger to the pan, giving them a short toss. Transfer the combination to a blender and pulse until you achieve a coarse, chunky paste. Sprinkle salt and blend only some greater seconds for an even consistency.
3.Serve: Either stir this masala at once into your lemon rice or serve it at the aspect to add a delightful crunch and spiced nutty flavor at each chunk.
Raita Recipe
Ingredients
- Plain Yogurt:2 cups
- Cucumber:1 medium, finely diced
- Carrot:1 small, grated (for extra crunch and color)
- Cumin Powder:1/2 teaspoon
- Salt: To flavor
- Fresh Cilantro or Mint: A small handful, chopped
- Chaat Masala: A pinch
Instructions
1.Prepare the Base: In a blending bowl, whisk the yogurt until it’s easy and creamy.
2.Mix inside the Veggies: Add the finely diced cucumber, grated carrot, and chopped cilantro (or mint) to the yogurt.
3.Season: Stir inside the cumin powder, salt, and if you like, a pinch of chaat masala. Mix thoroughly.
4.Chill: Let the raita rest inside the refrigerator for about 15–20 mins before serving. This lets in the flavors to meld and the greens to soften slightly, ensuing in a clean accompaniment in your meal.
