Peas and lemon rice
The gluten free baby of Mattar pulao and elumachai saadam.
Ingredients
- 3 cups rice cooked, basmathi
Tempering
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 1 small star anise
- 1 tsp cumin seeds
- 1 green chilli chopped
- 1/2 tsp fresh ginger root grated
- 2 tbsp Onion sliced
- 1 sprig curry leaves
- 1/4 cup peanuts
- 3/4 cup frozen peas
- 1/2 tsp tumeric powder
- salt to taste.
To stir in
- 1 tbsp dry mint
- 2-3 tbsp Lemon juice
- salt to taste
Instructions
- Fluff the cooked rice and set aside to cool in a mixing bowl.
- Set a large frying pan on medium heat. Add in the cumin seeds and mustard seeds to sizzle.
- Followed by the whole spices, onion slices, ginger, chillies, curry leaves and saute gently till the onions turn translucent.
- Add in the peanuts and saute for a minute.
- Add the frozen peas, salt and saute for 3-4 minutes. ( dont add a lot of salt as the rice is cooked with salt already).
- Remove from heat and add the turmeric powder
- Add this mixture to the mixing bowl with the rice.
- Add in the lemon juice, salt and mix gently without mashing the rice.
- Sprinkle crushed dry mint.
- Serve warm with the curries and papads in the suggestions below.
Notes
Nutrition
Serving: 200gCalories: 870kcalCarbohydrates: 157gProtein: 23gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 487mgPotassium: 234mgFiber: 12gSugar: 4g
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