Karnataka

Lemon sevai

Name: Lemon sevai
Total time: 25 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 250 g dry rice sevai rice noodles; 3 tbsp peanuts; 2 tsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1 tsp mustard seeds; 2 slit green chilli; 1/2 inch grated ginger; 1 sprig curry leaves; 1/2 tsp turmeric (ground turmeric); a pinch asafoetida; 2 tbsp cooking oil (vegetable oil); 2 tbsp lemon juice; a handful coriander leaves (cilantro); Salt, to taste

Rice noodles, lemon, peanuts and turmeric. Chitranna's lighter cousin.

25 minTime

7 gProtein each

mildSpice

Shavige, pressed by hand2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

349kcalsame

7 gproteinsame

3 gfibresame

25minutessame

Lemon sevai, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles250 g dry rice sevai

Peanuts3 tbsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Green chilli2, slit

Ginger1.5 cm, grated

Curry leaves1 sprig

Turmeric (ground turmeric)½ tsp

Asafoetidaa pinch

Cooking oil (vegetable oil)2 tbsp

Lemon juice2 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Cook the sevai in boiling salted water or soak per pack directions. Drain, rinse with cold water and spread out.
2Heat oil, fry peanuts till crisp, then add mustard, chana dal, urad dal, chilli, ginger, curry leaves, asafoetida and turmeric.
3Add the sevai and salt and toss gently with two forks.
4Turn off the heat, add lemon juice and coriander and toss again.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Lemon sevai

Rice noodles, lemon, peanuts and turmeric. Chitranna's lighter cousin.

25 minTime

7 gProtein each

mildSpice

Shavige, pressed by hand2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

349kcalsame

7 gproteinsame

3 gfibresame

25minutessame

Lemon sevai, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles250 g dry rice sevai

Peanuts3 tbsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Green chilli2, slit

Ginger1.5 cm, grated

Curry leaves1 sprig

Turmeric (ground turmeric)½ tsp

Asafoetidaa pinch

Cooking oil (vegetable oil)2 tbsp

Lemon juice2 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Cook the sevai in boiling salted water or soak per pack directions. Drain, rinse with cold water and spread out.
2Heat oil, fry peanuts till crisp, then add mustard, chana dal, urad dal, chilli, ginger, curry leaves, asafoetida and turmeric.
3Add the sevai and salt and toss gently with two forks.
4Turn off the heat, add lemon juice and coriander and toss again.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lemon sevai

Make it your way

Ingredients

Method

Lemon sevai

Make it your way

Ingredients

Method

Make it a meal