• Aarti Kapoor

Lemon Rice (Rice flavoured with Indian spices and lemon)


This is a zesty and aromatic rice dish. A great way to use left over rice or even making a fresh batch is totally worth it. This is a popular dish from South India and is usually eaten as a meal in itself or accompanied with yogurt or coconut chutney. Enjoy!

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 2 people

Ingredients:

Cooked plain rice – 2 cups

Curry leaves – 7-8 fresh leaves

Mustard seeds - ½ tsp

Urad dal / Split Black lentil - 1 tsp

Chana dal / Split bengal gram - 1 tsp

Dry red chilies - 2

Hing - ¼ tsp

Peanuts - ¼ cup (optional)

Salt to taste

Turmeric powder - ½ tsp

Lemon juice - 2 tbsp

Method:

  1. If using peanuts, dry roast the nuts in a pan till slightly browned. Keep aside.

  2. Heat oil in a pan and add mustard seeds, urad dal and chana dal. Cook till dals are slightly browned.

  3. Add dry red chili, curry leaves and hing.

  4. Cook for 10 seconds.

  5. Add the roasted peanuts, salt and turmeric powder. Add a splash of water so the dry spice powders do not burn.

  6. Cook for 10 seconds.

  7. Add the cooked rice and lemon juice and mix well.

  8. Cook for another 2-3 minutes.

  9. Serve hot with coconut chutney or raita or plain yogurt.

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