Lemon Rice
Bright, zesty, and irresistibly fragrant, Lemon Rice is a tantalizing South Indian recipe that’s perfect for adding a burst of sunshine to your plate. This quick and easy dish combines fluffy basmati rice with a vibrant blend of turmeric, fresh lemon juice, and aromatic curry leaves, creating a harmonious balance of tangy and savory flavors. The crunch of roasted peanuts and lightly fried dals adds delightful texture, while green chilies and mustard seeds infuse the dish with subtle heat and spice. Garnished with fresh cilantro, this one-pot wonder is as beautiful as it is delicious—ideal as a side dish or a refreshing, light meal on its own. Perfect for busy weekdays or lively gatherings, this Lemon Rice recipe is a must-try for lovers of bold flavors and simple, wholesome cooking.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 1 teaspoon salt
- 0.5 teaspoon turmeric powder
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2 tablespoons roasted peanuts
- 2 green chilies, slit lengthwise
- 10 curry leaves
- 0.25 teaspoon asafoetida (hing)
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the basmati rice several times under cold water until the water runs clear. This helps remove excess starch and results in non-sticky rice.
In a medium saucepan, bring the 3 cups of water to a boil. Add the rinsed rice and 0.5 teaspoon of salt.
Cover the saucepan with a lid, reduce the heat to low, and simmer the rice for about 15 minutes or until all the water is absorbed and the rice is fully cooked. Fluff with a fork and set aside.
In a large pan, heat the vegetable oil over medium heat.
Add mustard seeds and wait until they begin to splutter. Then add the urad dal, chana dal, and roasted peanuts. Stir-fry for about 2 minutes until the dals turn golden brown.
Add the slit green chilies, curry leaves, and asafoetida. Stir for another minute until the curry leaves are crispy and aromatic.
Reduce the heat to low, add the cooked rice to the pan, and gently mix it with the spices and peanuts.
Sprinkle the turmeric powder and the remaining 0.5 teaspoon salt over the rice, then pour in the 3 tablespoons of freshly squeezed lemon juice.
Carefully fold the lemon juice and spices into the rice to ensure even distribution. Turn off the heat.
Garnish the lemon rice with chopped fresh cilantro before serving.
Serve warm or at room temperature as a side dish or a main meal.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 7.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
