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Lemon Brown Rice

Lemon Brown Rice Recipe

  • ¼ heaping cup (48 g) split gram (chana dal), picked over and washed (see Notes)
  • Juice of 4 small lemons
  • 2 teaspoons turmeric powder
  • 2 teaspoons coarse sea salt
  • 1 heaping teaspoon chutney powder
  • 2 tablespoons oil
  • ½ teaspoon asafetida powder (hing) (see Notes)
  • 4 whole dried red chile peppers, broken into pieces
  • 10 fresh curry leaves, roughly chopped
  • 1 tablespoon black mustard seeds
  • ½ teaspoon coriander seeds, slightly crushed
  • 2-4 green Thai, serrano, or cayenne chiles, sliced lengthwise
  • 1 teaspoon peeled grated ginger root
  • ½ cup water, or as needed
  • 6 cups (1.14 kg) cooked brown basmati rice
  • ¼ cup (40 g) unsalted raw peanuts, dry roasted
  • 2 tablespoons fresh cilantro, minced
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 339kcal (17%)
Total Fat 10g (15%)
Saturated Fat 5g (23%)
Cholesterol 0mg (0%)
Total Carbohydrate 54g
Dietary Fiber 7g
Sugars 3g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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