Lemon rice is a vibrant and zesty South Indian dish that beautifully combines comfort with incredible flavour. In just a few simple steps, you can effortlessly transform plain rice into an aromatic and tangy meal, making it perfect for a quick lunch or dinner.
To start off, cook some fluffy basmati rice and allow it to cool completely. Meanwhile, heat oil in a pan and add mustard seeds, peanuts, and dal (chana dal and urad dal). As you cook these ingredients, be sure to wait until they turn golden and fragrant, which creates a delicious base. Once they are nicely roasted, add curry leaves and green chilies, allowing their delightful aromas to infuse the oil. After that, stir in a pinch of turmeric to achieve a vibrant golden color. Then, finish the dish with a generous squeeze of fresh lemon juice, which adds a refreshing tang that significantly enhances the overall flavour.
Consequently, you will have a beautiful and delicious dish that is not only visually appealing but also packed with bold flavors. Furthermore, lemon rice pairs wonderfully with yogurt, pickle, or papad, making it an ideal meal for any occasion. In addition, it’s incredibly versatile, so you can serve it alongside any protein or as part of a larger spread. Ultimately, whether you’re pressed for time or simply craving a light yet satisfying dish, lemon rice is your go-to recipe that delivers the perfect balance of zest, spice, and texture.
Moreover, this dish is easy to customize. For instance, you can add vegetables like peas or carrots to enhance both flavour and nutrition. In summary, lemon rice is not just a meal; it’s an experience that brings a burst of sunshine to your table!
Enjoy our other recipes: Sukhi Lehsun ki Chutney, Mutton Chop
Ingredients
- Boiled small rice – 1 cup
- Sesame oil – 1 & 1/2 tablespoons
- Mustard seeds – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Chana dal (split chickpeas) – 1 tablespoon
- Urad dal (split black gram) – 1 teaspoon
- Dry red chili – 1
- Curry leaves – 10-12
- Peanuts – 1/4 cup
- Asafoetida (hing) – 1/2 tsp
- Salt to taste
- Juice of lemon – 1 teaspoon
- Water – 1 teaspoon
For Garnishing
- Fry curry leaves
- Fry green chilies, slit – 2
Instructions
- Heat oil in a pan. Add mustard seeds and let them splutter. Add chana dal, urad dal, peanuts or cashews, and fry until golden brown.
- Add turmeric powder, green chilies, dry red chili, curry leaves, and asafoetida. Sauté for a minute.
- Add the cooked rice, salt and lemon juice and then toss in the rice.
- Turn off the heat and sprinkle some water on the rice, cover and cook for 2-3 minutes.c
- Garnish with fry curry leaves and serve hot with mutton curry, raita or pickle.
