This is a complete meal with rice lentil and vegetables. This is my version of the South Indian dish 'Chithrannam' (lemon rice).

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.

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  • Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

Nutrition Facts

305 calories; protein 10.3g 21% DV; carbohydrates 56g 18% DV; fat 4.4g 7% DV; cholesterolmg; sodium 23mg 1% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2006
I loved this recipe! When you pop the mustard seeds be sure to have a lid handy to keep them in the pot. It turned out a little sticky but the taste was great and it was even better the next day. Next time I'm going to cook the rice and lentils separately so the rice won't be so sticky and I will double the lentils to make it a more substantial main dish. Excellent recipe; thanks! Read More
(12)

Most helpful critical review

Rating: 2 stars
04/21/2003
First off this is more of a side dish than a main meal. Either way though I wouldn't make it again. It wasn't bad it was just rather bland. Bland even after I added more spice and lemon than the recipe recommended. Also added some curry powder. Nothing could really change the fact that it tasted boring. Read More
(15)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
04/20/2003
First off this is more of a side dish than a main meal. Either way though I wouldn't make it again. It wasn't bad it was just rather bland. Bland even after I added more spice and lemon than the recipe recommended. Also added some curry powder. Nothing could really change the fact that it tasted boring. Read More
(15)
Rating: 4 stars
01/05/2006
I loved this recipe! When you pop the mustard seeds be sure to have a lid handy to keep them in the pot. It turned out a little sticky but the taste was great and it was even better the next day. Next time I'm going to cook the rice and lentils separately so the rice won't be so sticky and I will double the lentils to make it a more substantial main dish. Excellent recipe; thanks! Read More
(12)
Rating: 5 stars
06/25/2009
This is delicious; I've made it a dozen times now and it's in my permanent rotation. It's important to use lots of fresh lemon (add the zest too for brightness of flavor) and be sure to add it last. Use a food processor to chop the carrots and beans--not just because it's easiest but also because it chops the vegetables to the perfect texture. Add red pepper flakes or a pinch of ground ginger if you'd like some heat. This is a tasty healthy side perfect for pairing with any fish or chicken dish with citrus notes. Read More
(11)
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Rating: 3 stars
04/11/2011
This was ok - nothing special Read More
(5)
Rating: 1 stars
04/11/2004
Didn't like it. Read More
(1)
Rating: 4 stars
12/21/2012
On the second day I added a sprinkling of white truffle salt. Read More
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