🍽️ FittestMe.aiFoodsNutrients

Lemon Rice Recipe

Indian · Main course · 25 min total

A fragrant and tangy South Indian rice dish tempered with mustard seeds, curry leaves, and turmeric, perfect for a quick lunch or as a side dish.

Ingredients

• 2 cups cooked basmati rice (preferably day-old)
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 2 dried red chilies, broken
• 10-12 curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/4 cup roasted peanuts (optional)
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt, or to taste
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Heat oil or ghee in a large pan over medium heat. Add mustard seeds and let them splutter.
2. Add urad dal and chana dal; sauté until golden brown.
3. Add dried red chilies, curry leaves, and asafoetida; stir for a few seconds until fragrant.
4. Reduce heat to low and add turmeric powder, roasted peanuts (if using), and salt. Mix well.
5. Add the cooked rice and gently fold until the rice is evenly coated with the spices.
6. Turn off the heat and add lemon juice. Mix gently.
7. Garnish with chopped cilantro and serve warm.

Tips

• Use day-old rice for best texture; freshly cooked rice can be sticky.
• Adjust lemon juice to taste; add more for extra tanginess.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve with yogurt or a simple Indian pickle.

More about Lemon Rice →

AI estimate may be inaccurate · Terms