Vegan Instant Pot Lemon Rice

two hands reaching out to pick up a bowl of lemon rice each from a plate

Vegan Instant Pot Lemon Rice

This Instant Pot recipe of cilantro lemon rice is made with white rice, lemon juice, and spices. It's a quick and easy, vegan South Indian snack!

Course rice, Side Dish

Cuisine Indian, South Indian

Prep Time 5

Cook Time 4

Pressure Release Time 10

Servings people

Calories 312.26kcal

Author Priya Lakshminarayan

Equipment

Instant Pot
Stovetop

Ingredients

2 cups cooked rice
1 tablespoon oil
1 teaspoon mustard seeds
2 teaspoon urad dal
2 teaspoon chana dal
½ teaspoon GF asafoetida
5-6 curry leaves
2 dried red chillies
2 green chilies
2 tablespoon peanuts or cashews
1 teaspoon turmeric powder
salt
2 tablespoon lemon juice
2 tablespoon cilantro

Instructions

You can precook the white rice in an Instant Pot or Pressure Cooker a couple of hours before.
Heat oil in a skillet and once it's hot add mustard seeds, urad dal, chana dal, and GF asafoetida. Saute till the lentils turn light golden.
Add curry leaves, minced green chillies, and dried red chilies. Saute for 30 seconds.
Next, add peanuts. Saute for 30 seconds.
Add turmeric powder.
Then add the cooked rice, and salt. Mix it all together.
When all the rice is well combined, take it off the flame.
Garnish with chopped cilantro and lemon juice. Mix it all together and serve it warm.

Notes

For this lemon rice recipe, preferably use freshly squeezed lemon juice. But if that's unavailable to you, then you may use packaged lemon juice. But the taste will not be the same.

Always remember to add the lemon juice last. Do not cook lemon juice for long. It alters the taste. Adjust the quantity of lemon juice based on your preferance.

Soak chana dal 10 minutes before adding it to the pot. This ensures it's soft and not hard to chew when cooked.

Nutrition