Perfect Thecha Lemon Rice recipe

Ingredients

• 2 cups Basmati Rice (washed and soaked for 30 minutes)
• 3 tablespoons Vegetable Oil (neutral oil for frying)
• 10 pieces Garlic Cloves (peeled)
• 1 inch Fresh Ginger (peeled and finely grated)
• 10 pieces Green Chilies (medium Indian green chilies, slit lengthwise)
• 1/2 cup Roasted Peanuts (unsalted, lightly roasted)
• 1 teaspoon Cumin Seeds (toasted)
• 2 teaspoons Salt (adjust to taste)
• 1/4 cup Fresh Coriander Leaves (chopped)
• a pinch Asafoetida (Hing) (about 0.2 gram)
• 1 teaspoon Mustard Seeds
• 10 pieces Curry Leaves
• 2 tablespoons Chana Dal (split Bengal gram)
• 2 tablespoons Urad Dal (split black gram)
• 2 pieces Dried Red Chilies (large, broken)
• 1 medium Onion (thinly sliced)
• 1/2 cup Rolled Oats (plain rolled oats, used as the secret mix)
• 1/4 teaspoon Turmeric Powder
• 1 tablespoon Lemon Juice (freshly squeezed, optional)

Instructions

1. Wash and Soak Rice

   Rinse the basmati rice under cold water until the water runs clear. Soak the rinsed rice in a bowl of water for 30 minutes, then drain well.

   Time: PT35M

2. Prepare Thecha Chutney Base

   Heat 1 tbsp oil in the iron kadai over high heat. Add 10 garlic cloves, 1 inch grated ginger, and 10 slit green chilies. Sauté for 2 minutes. Add roasted peanuts, 1 tsp toasted cumin seeds, and 1 tsp salt. Turn off the heat, add chopped coriander, and immediately transfer everything to a blender. Blend to a coarse paste.

   Time: PT10M

   Temperature: high

3. Temper Spices in a Second Pan

   In a separate pan, heat 1 tbsp oil over medium‑high heat. Add 1 tsp cumin seeds, a pinch of hing, 1 tsp mustard seeds, the remaining green chilies, and curry leaves. Fry for about 1 minute until the mustard seeds pop.

   Time: PT3M

   Temperature: medium-high

4. Add Lentils, Chilies, and Onion

   To the tempered oil, add 2 tbsp chana dal, 2 tbsp urad dal, and the two broken dried red chilies. Stir for 30 seconds, then add the sliced onion. Toss for 2–3 minutes until the onion softens but retains a slight crunch.

   Time: PT4M

   Temperature: medium

5. Roast Oat Mix

   Add 1/2 cup rolled oats to the pan and roast on high flame, stirring continuously, for about 5 minutes until they turn golden and emit a nutty aroma.

   Time: PT5M

   Temperature: high

6. Combine Rice and Seasonings

   Stir in 1/4 tsp turmeric, then gently fold the cooled, drained rice into the pan. Add 2 tsp salt (or to taste) and the previously blended chutney paste. Toss everything together over medium heat for 5 minutes until the rice is evenly coated and heated through.

   Time: PT5M

   Temperature: medium

7. Finish with Lemon (Optional)

   Remove the pan from heat, squeeze 1 tbsp fresh lemon juice over the rice, and give a final quick stir.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

5 g