Lemon Rice
Lemon Rice is a zesty South Indian dish where cooked rice is infused with tangy lemon juice and tempered with mustard seeds, curry leaves, and peanuts. Its vibrant flavor and simple preparation make it a delightful choice for a quick and refreshing meal or side dish.
Ingredients |
Quantity |
Cooked rice (preferably cooled) |
2 cups |
Fresh lemon juice |
3-4 tablespoons |
Mustard seeds |
1 teaspoon |
Urad dal (split black lentils) |
1 teaspoon |
Chana dal (split chickpeas) |
1 teaspoon |
Curry leaves |
1 sprig |
Green chilies, slit lengthwise |
2 |
Dry red chilies |
2 |
Asafoetida (hing) |
1/4 teaspoon |
Turmeric powder |
1/2 teaspoon |
Salt |
To taste |
Oil (preferably sesame oil) |
2 tablespoons |
Fresh coriander leaves, chopped (for garnish) |
2 tablespoons |
Method Of Preparation
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal and chana dal. Fry until they turn golden brown.
- Add dry red chilies, green chilies, and curry leaves. Sauté for a few seconds.
- Add asafoetida and turmeric powder. Mix well.
- Add cooked rice to the pan. Gently mix the rice with the tempering until the rice is well coated with the spices.
- Add salt to taste and continue to mix gently.
- Squeeze fresh lemon juice over the rice. Adjust the amount of lemon juice according to your taste preference.
- Mix everything well and cook for another 2-3 minutes on low heat, allowing the flavors to blend together.
- Turn off the heat and garnish with chopped coriander leaves.
- Serve the Lemon Rice hot as a standalone dish or as a side with your favorite curry or raita.