Friday, November 6, 2009

Lemon rice with a healthy twist for brunch

On both Saturdays and Sundays, my husband and I eat brunch around 11.00 AM. I leave my little one out of it... He gets to eat his regular 3 meals and 2 snacks a day. For me, brunch should be easy, quick, tasty and at the same time a wholesome and nutritious meal. I would not want to stand around the kitchen for long on a weekend morning.

One Tuesday, during our regular walk back from the library after the story time for kids, Rose and I were taking about healthy eating. Rose said that she has seen her friends eat 'just coloured rice' for lunch (like lemon rice, tamarind rice), which is only carbs without any vegetables or dal. Another day, when we were having a potluck, Smita suggested adding spinach to lemon rice and I thought it was a great idea. I tried it out and we all loved it.

Raw rice - 1 cup
Chopped spinach - 1 lb (I used frozen as it is quicker)
Whole peanuts - 2 tbsp
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Red chillies - 5-8 broken into halves
Hing - 1 pinch
Curry leaves - few
Mustard seeds - 1/2 tsp
Juice of 1 1/2 lemons or to taste
Turmeric powder - 1/4 tsp
Salt - 1 1/4 tsp or to taste
Oil - 2 tsp

Cook rice with 3/4 tsp salt and 2-3 drops of oil. I use a rice cooker. Once cooked, separate the rice granules with a fork, spread on a large plate and let it cool for 10-15 minutes. This makes the rice granules separate and do not squish while stirring.

Heat oil in a pan on medium heat. Add hing and curry leaves and fry till the spluttering stops. Add red chillies and mustard seeds and fry until they start to crackle. Now add the penuts and fry for a few seconds. Then add the channa dal and urad dal and fry until golden brown. Now add the spinach and stir until slightly wilted (about 30 - 45 seconds). Turn the heat to low, add lemon juice and turmeric powder and stir well. Now start adding the rice in portions and continue stirring until heated through. Tasty spinach lemon rice is ready to serve. I served it with mung beans sundal (cooked and sauteed mung beans with onions tomatoes and spices) for the protein. We relaxed and enjoyed the brunch in front of the TV ;-)

This is my entry for 'Monthly Mingle (Brunch)' hosted by 'What's For Lunch Honey?'.


  1. how flavorful! a lovely entry! thank you!

  2. This comment has been removed by a blog administrator.

  3. I am very attracted by the looks of this rice and the spices used.