Peas and lemon rice
The gluten free baby of Mattar pulao and elumachai saadam.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Dish
Cuisine diabetic friendly, Fusion, gluten free, Indian, Kids choice, Summer, Vegan, Vegetarian
Servings 4 people
Calories 870 kcal
- 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
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.
Serving: 200gCalories: 870kcalCarbohydrates: 157gProtein: 23gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 487mgPotassium: 234mgFiber: 12gSugar: 4g
Keyword Indian vegetarian dinner, rice salad recipes