Not sure if it’s obvious yet, but I LOVE taking one Indian dish and putting it together with things you may not expect it to be paired with. This south Indian lemon rice topped with crunchy peanuts goes surprisingly well with peanut butter baked tofu and garam masala roasted brussels! It’s a power combo for sure.
My relatives in India would probably look at me in shock for pairing lemon rice with peanut butter baked tofu…but it works! The lemon rice has crunchy peanuts on top. The tofu is coated with a peanut sauce. And brussels sprouts are good with anything. If I haven’t convinced you that it works, then just close your eyes and follow along anyways. And then DM me on Instagram and tell me I was right.
Lemon rice originates from a few states in South India, but as far as I know, it’s one of the easy meals that is enjoyed all over India. For the most part, it’s what it sounds like. Lemon-flavored rice. But there are a few ingredients that are key to preparing it authentically, with those ingredients mainly being chana dal and urad dal. But even if those ingredients aren’t commonplace in your pantry, I’m sure you can prepare this rice without them.
The Rundown
Be aware that this rice comes together extremely quickly, so you’ll want to have everything gathered before you turn on the heat.
1. Cook rice in advance. Day old rice would be perfect!
2. Let some mustard seeds crackle in oil.
3. Add a whole lot of ingredients one after the other: ginger, green chilis, hing (asofetida), chana dal, and urad dal.
4. A few more ingredients…curry leaves, turmeric, and peanuts.
5. Add rice and lemon juice!
If you want to do the peanut baked tofu and brussels, here’s what you have to do:
1. Press tofu and toss with cornstarch. Bake it until crisp!
2. Mix the sauce in a bowl. When the tofu is out, toss the sauce with it.
3. For the brussels sprouts, it’s just your typical roasted brussels recipe but I added a bit of garam masala to tie the whole bowl together.
Lemon Rice with Peanut Tofu and Masala Brussels
Ingredients
- 2 tbsp avocado oil
- 3 cups cooked rice preferably refrigerated in advance or day old
- 1 tsp mustard seeds
- 1 tbsp grated ginger
- 2 green chilis, minced
- ½ tsp hing (asafetida)
- 1 tsp chana dal
- 1 tbsp urad dal
- ½ tsp turmeric
- 10-12 curry leaves
- ¼ cup toasted peanuts
- ¼ cup lemon juice
Peanut Baked Tofu
- 8-10 oz. firm tofu (~ 2/3 of a block)
- ½ tsp cornstarch
- 1 tbsp peanut butter
- 1 tbsp tamari
- ½ tbsp sesame oil
- 1 tsp chili garlic paste
Roasted Masala Brussels
- 12 brussels sprouts, halved
- ½ tsp garam masala
- 1.5 tbsp olive oil
- salt to taste
Instructions
- For the lemon rice, heat oil in a saucepan over medium. Add mustard seeds and let them crackle.
- Add ginger, chilis, hing. chana dal, and urad dal. Fry for 2 min.
- Mix with curry leaves, turmeric, and peanuts for a few minutes.
- Add rice and pour lemon juice in. Mix it together for a few minutes and it should be done! Top with more peanuts.
- For the tofu and brussels, preheat oven to 400 F and bake brussel sprouts and tofu on the same baking sheet if possible.
- Brush brussel sprouts with olive oil and sprinkle salt and garam masala over the top. Bake for 25-30 min.
- Cut tofu into triangles and toss with cornstarch. Bake tofu for 25-30 min (until crisp).
- Mix sauce ingredients in a small bowl and add a few tbsp warm water to thin to desired texture. Toss sauce with crisp baked tofu.
For more Indian fusion bowl ideas, try…
