Lemon Rice

Lemon rice is a bright South Indian-style rice dish flavored with lemon juice, turmeric, curry leaves and toasted spices. Quick to prepare and perfect for lunches, tiffins or as a side, it combines zesty citrus with crunchy nuts and aromatic tempering.

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Course: Side Dish

Cuisine: Indian

Keyword: lemon rice, South Indian, citrus rice, vegetarian, quick meals

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: -4 servings

Calories: 320kcal

Ingredients

2 cups cooked basmati or long-grain rice cooled and fluffy
2 tablespoons vegetable oil or ghee
1 teaspoon mustard seeds
1 teaspoon urad dal or chana dal
1/4 cup roasted cashews halved
1-2 green chilies sliced
8-10 fresh curry leaves
1/4 teaspoon turmeric powder
1/2 teaspoon asafoetida hing (optional)
Juice of 1½ to 2 lemons about 3–4 tablespoons
Salt to taste about 1 teaspoon
1 tablespoon chopped cilantro optional
1 –2 teaspoons sugar optional
1 tablespoon peanuts optional

Instructions

Heat oil or ghee in a wide pan over medium heat until shimmering.
Add mustard seeds and wait until they pop; reduce heat to avoid burning.
Stir in urad dal or chana dal and fry until golden brown.
Add peanuts and cashews and toast until lightly browned and fragrant.
Toss in sliced green chilies and curry leaves; sauté for a few seconds.
Sprinkle turmeric and asafoetida, stirring to release color and aroma.
Remove the pan from heat briefly and add lemon juice, salt and sugar (if using); mix well.
Add cooled cooked rice, breaking any clumps with a spatula; fold gently to coat rice evenly.
Taste and adjust salt or lemon juice as needed; keep rice fluffy by stirring minimally.
Garnish with chopped cilantro and extra roasted nuts before serving.

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