Lemon Rice a Dish from Southern India
Bright, zesty, and irresistibly aromatic, Lemon Rice is a quintessential comfort food from Southern India that’s as quick to prepare as it is delicious. Infused with the tangy freshness of freshly squeezed lemon juice and the vibrant hues of turmeric, this seasoned rice dish is elevated by the nutty crunch of roasted peanuts and the bold flavors of mustard seeds, curry leaves, and a hint of spice from chilies. Perfectly balanced with subtle smoky notes of dried red chilies and a touch of asafoetida, this one-pan dish comes together in just 20 minutes, making it an ideal choice for quick lunches, weeknight dinners, or even festive occasions. Serve it warm or at room temperature with a side of cooling yogurt or tangy pickles for a traditional and satisfying Indian meal experience. Whether you're exploring South Indian cuisine or revisiting a beloved classic, Lemon Rice will never disappoint.
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 2 tablespoons Lemon juice
- 2 tablespoons Oil (preferably coconut or vegetable oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Split black gram (urad dal)
- 1 teaspoon Chana dal (split chickpeas)
- 2 whole Dried red chilies
- 2 whole Green chilies (slit)
- 10 leaves Curry leaves
- 0.5 teaspoons Turmeric powder
- 2 tablespoons Roasted peanuts
- 0.5 teaspoons Salt
- 1 pinch Asafoetida (hing)
- 1 tablespoon Fresh cilantro (chopped, optional)
Instructions
Prepare 2 cups of cooked rice and set it aside to cool. Ensure the rice grains are separate and not mushy.
In a small bowl, squeeze fresh lemons to extract 2 tablespoons of lemon juice. Set aside.
Heat 2 tablespoons of oil in a large pan or wok over medium heat.
Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.
Add 1 teaspoon each of urad dal and chana dal. Fry them until golden brown, stirring frequently to prevent burning.
Break 2 dried red chilies in half and add them to the pan along with 2 slit green chilies. Stir for a few seconds.
Add 10 curry leaves and a pinch of asafoetida (hing). Stir to release the aromatic flavors.
Sprinkle 0.5 teaspoons of turmeric powder into the pan and mix well.
Add 2 tablespoons of roasted peanuts and fry briefly for 1-2 minutes.
Turn the heat to low and mix in the cooked rice gently, ensuring it is evenly coated with the spice mixture.
Add 2 tablespoons of fresh lemon juice and 0.5 teaspoons of salt. Mix carefully to distribute the flavors without breaking the rice grains.
Cook for another 1-2 minutes on low heat, allowing the rice to absorb the lemon flavor.
Turn off the heat and garnish with 1 tablespoon of freshly chopped cilantro, if desired.
Serve warm or at room temperature with yogurt or pickles as a side dish.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 782 mg | 17% | |
*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.
