This popular South Indian rice dish is light, tangy and refreshing. The citrus
flavor in the rice really comes through. You can eat this for breakfast, as a
snack or as part of a meal. I enjoy eating lemon rice with a side of yogurt and
Indian pickles.
1 cup basmati rice, soaked for 15-30 minutes
3 tablespoons oil of choice
1 teaspoon black mustard seeds
1 tablespoon split chickpeas (chana dal)
1 tablespoon split and skinless black lentils (split and skinless urad dal)
⅓ cup raw peanuts*
15 curry leaves
1 Serrano pepper or green chili, slit but intact
1 teaspoon minced ginger
1 teaspoon coriander powder
1 teaspoon salt
½ teaspoon turmeric
¼ cup lemon juice
2 teaspoons lemon zest, optional
1 cup water
*I prefer using raw peanuts in this dish, which can easily be found at any Indian grocery store or
online. You can use roasted peanuts or cashews instead, just wait to add them in with the spices.
1. Soak the basmati rice in cold water for 15-30 minutes. Drain the water,
rinse and set aside.
2. Press the sauté button, add the oil and allow it to heat up for a minute.
Add the mustard seeds, split chickpeas, split/skinless black lentils. After
1-2 minutes, or once the lentils turn golden in color, add the raw peanuts
and stir-fry.
3. Add the curry leaves, Serrano pepper, ginger, coriander powder, salt and
turmeric. Stir-fry for 30 seconds, then add lemon juice, lemon zest, water
and rice. Mix well.
4. Secure the lid, close the pressure valve and cook for 6 minutes at high
pressure.
5. Naturally release pressure for 10 minutes. Open the valve to release any
remaining pressure.
6. Fluff the rice with a fork and serve.
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