lemon pudina rice – one of the most easiest and flavorful rice that can be made for lunch box or for a quick meal. This is one of our favorites and preferred over the regular lemon rice. It can be served without any side. But to add little more nutrition to the meal, we accompany it with a simple vegetable stir fry or a quick mixed vegetable salad.
The addition of pudina keeps the rice fresh and flavorful for the next few hours, so it goes well in the lunch box. To make this lemon pudina rice, mint leaves are sauted for just a minute in the pan and hence the fresh flavor is retained.
Quick lemon pudina rice recipe below
- 1 cup uncooked rice
- oil as needed
- 1 cup pudina leaves (tightly packed)
- 1 sprig curry leaves
- ½ tsp mustard
- ½ to ¾ tbsp. chana dal
- ½ to ¾ tbsp urad dal
- 2 tbsp peanuts or cashews
- little turmeric powder
- lemon juice as needed(as much as we use for lemon rice)
- 1 broken red chili
- 2 green chilies (skip for kids or deseed use 1)
- olive oil (optional)
- ½ to ¾ tsp grated ginger (optional)
- Pluck mint leaves, add them to a large pot filled with water. Rinse them well in more water. Drain them in a colander.
- Soak rice for at least 15 to 20 minutes.
- Cook it and set aside to cool completely. You can cook rice in electric cooker, pressure cooker or pot.
- While the rice cooks, add the mint leaves to a small blender jar. Blend it little coarsely without adding water. Set this aside.
- Heat oil in a pan, add peanuts, chana dal and urad dal when they are lightly golden, add mustard and red chili. Lower the heat. When mustard splutter, add curry leaves, ginger, green chilies.
- Ginger may get burnt, be quick. Add the pudina. Saute for 1 minute. Switch off the stove.
- Add turmeric to the pan and add this to the cooled rice. Sprinkle salt and squeeze off lemon all over the rice. Mix well. I also like to add some extra virgin olive oil before the rice is mixed.
- lemon pudina rice is ready.
To skip blending the leaves in a blender, try to mince them as finely as possible.