Vegan Lemon Rice

Bright, zesty, and irresistibly aromatic, Vegan Lemon Rice is the ultimate combination of flavor and simplicity, perfect for a quick meal or a vibrant side dish. This South Indian-inspired recipe transforms fluffy basmati rice into a golden, citrusy delight with the bold flavors of fresh lemon juice, turmeric, and a medley of spices. Toasted mustard seeds, crunchy peanuts, and the nutty bite of chana and urad dal bring layers of texture, while curry leaves and green chilies infuse a tantalizing aroma. Ready in just 30 minutes, this zingy dish is entirely plant-based and naturally gluten-free, making it a versatile option for weeknight dinners or meal prep. Serve it warm, garnished with fresh cilantro, and let this easy, flavorful recipe brighten up your table.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 whole Lemon
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Turmeric powder
• 1 tablespoon Chana dal
• 1 tablespoon Urad dal
• 10 pieces Curry leaves
• 2 whole Green chilies
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 2 tablespoons Peanuts
• 0.25 teaspoon Asafoetida (hing)

Directions

Step 1

Rinse the basmati rice thoroughly under cold running water until the water runs clear. This helps to remove excess starch.

Step 2

In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add the rice and a pinch of salt. Stir once and reduce the heat to low. Cover the pot with a lid and let it simmer for 15 minutes until the rice is cooked and all the water is absorbed. Remove from heat and set aside to cool slightly.

Step 3

While the rice is cooking, juice the lemon and finely chop the cilantro and green chilies. Set aside.

Step 4

In a large skillet or wok, heat the oil over medium heat. Add the mustard seeds and let them crackle for a few seconds.

Step 5

Add the chana dal and urad dal to the skillet and sauté for 1-2 minutes until they are golden brown.

Step 6

Stir in the peanuts, and roast them until they become lightly golden.

Step 7

Add the green chilies, curry leaves, and asafoetida to the skillet, and sauté for about 30 seconds until the chilies soften slightly.

Step 8

Reduce the heat to low and add the turmeric powder. Stir everything well to blend the flavors.

Step 9

Add the cooked rice to the skillet, followed by the lemon juice and salt. Gently toss to combine, ensuring all the rice is evenly coated with the turmeric and lemon mixture.

Step 10

Remove the skillet from the heat and sprinkle the fresh cilantro on top.

Step 11

Serve the Vegan Lemon Rice warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(865.2g)

Amount per serving	% Daily Value*
Calories	722.3

Total Fat 39.4g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 2466.4mg	0%
Total Carbohydrate 78.7g	0%
Dietary Fiber 10.1g	0%
Total Sugars 4.8g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 146.3mg	0%
Iron 7.6mg	0%
Potassium 784.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 10.1%

Carbs: 42.3%