Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon Ghee or Oil
  • 1 tablespoon Split Chickpeas (Chana dal)
  • 1 tablespoon Split Skinned Black Gram Lentils (Urad dal)
  • 1 tablespoon Mustard Seeds (Rai)
  • 1 Dried Red Chili Whole (broken (optional))
  • 10-12 Curry Leaves (Kadi Patta)
  • 1/4 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
  • 1 tablespoon Ginger (minced)
  • 1 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Salt (adjust to taste)
  • 2 cups Basmati Rice (rinsed)
  • 2 1/4 cups Water
  • 1/4 cup Lemon juice
  • 1/4 cup Peanuts (roasted (and/or cashews) )

Instruction

  • Start the instant pot in sauté mode and heat oil in it. Add chana dal and urad dal. Sauté them for about a minute until they are slightly browned. 
  • Add mustard seeds, dry red chili, curry leaves, asafoetida and ginger. Stir and saute for 30 seconds while the mustard seeds splutter. 
  • Add turmeric powder and salt. Stir well. 
  • Add rice and water. Stir in the lemon juice. Press Cancel and close lid with vent in sealing position. 
  • Start the instant pot in Manual or Pressure Cook for 4 minutes at high pressure. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then quick release the pressure manually. 
  • Add roasted peanuts. Gently fluff the rice with a fork while mixing the peanuts in the rice.  
  • Lemon Rice is ready to be enjoyed!