Layered Lemon Rice Cups
50 Minutes
Indian / Indian Fusion
Serves: 3-4
A vibrant, wholesome recipe with three colorful layers — lemon rice, a coconut veggie mix, and a refreshing moong dal kosambir salad. Perfectly finished with raita, papad, boondi, and mint!
Ingredients
Layer 1 – Lemon Rice
- 2 cups basmati rice, cooked and cooled
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2–3 green chilies
- 2–3 dry red chilies
- 2 sprigs curry leaves
- 3 tbsp peanuts
- 1 tbsp cashews
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp turmeric powder
- ¼ tsp sugar (just a pinch)
- Salt, to taste
- 2 tbsp cilantro, finely chopped
Layer 2 – Coconut Veggie Layer
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 big potato (or 2 medium), cubed
- ½ cup paneer, cubed
- 2 cups mixed vegetables (carrot, beans, corn, cauliflower), blanched & ice-bathed
- ½ cup tomatoes, finely chopped
- 2 tbsp freshly ground coconut masala (in mortar & pestle: 2 tbsp coconut, 1-inch ginger, 2 green chilies, 2 garlic cloves, 1 tsp cumin seeds, 2 tsp coriander seeds, ½ tsp fennel seeds)
- Dry Masalas: 1 tsp turmeric, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp amchur powder
- Salt, to taste
- Handful of cilantro, for garnish
Layer 3 – Moong Dal Kosambir (Salad Layer)
- ½ cup yellow moong dal, soaked for 1–2 hours
- ½ cup pomegranate seeds
- 2 tbsp freshly ground coconut
- 1 tbsp cilantro with stems, finely chopped
- 2 tsp green chilies, finely chopped
- Juice of ½ lemon
- Salt, to taste
For Tadka:
- 2 tsp oil
- ½ tsp rai (mustard seeds)
- ¼ tsp jeera (cumin seeds)
- 2–3 sprigs curry leaves
Garnish
- Raita (beetroot raita or any of choice, served on the side)
- Boondi
- Papad
- Fresh mint leaves
Preparation
Layer 1 – Lemon Rice
- Heat oil in a pan. Add mustard seeds, urad dal, green chilies, red chilies, curry leaves, peanuts, and cashews. Sauté until golden.
- Lower the flame completely and add turmeric. Stir quickly.
- Add rice, lemon juice, salt, sugar, and mix gently.
- Finish with cilantro.
Tip: Add turmeric when the oil is slightly cool so the color stays bright yellow.
Layer 2 – Coconut Veggie Layer
- Heat oil, add cumin seeds, then potatoes. Sprinkle salt, cover, and cook until ¾ done.
- Add paneer cubes, sauté until golden.
- Stir in the blanched mixed vegetables, tomatoes, freshly ground coconut masala, and all dry masalas.
- Sauté for 3–4 minutes on medium flame. Add a splash of water to bring it together.
- Garnish with cilantro.
Layer 3 – Moong Dal Koshimbir
- In a bowl, combine soaked moong dal, pomegranate, coconut, cilantro, green chilies, lemon juice, and salt.
- Prepare tadka: heat oil, add mustard seeds, cumin, curry leaves until they splutter. Pour over salad and mix.
Assembly
- Place lemon rice at the base of cups.
- Add the coconut veggie layer.
- Top with moong dal koshimbir.
- Garnish with beetroot raita, boondi, papad, and mint.
Your Layered Lemon Rice Cups are ready — colorful, fresh, and festive!
