Lemon Rice

Bright, zesty, and irresistibly aromatic, this Lemon Rice recipe is a South Indian classic bursting with flavor and vibrant color. Perfectly cooked basmati rice is infused with the tanginess of freshly squeezed lemon juice, the warmth of turmeric, and the crunch of roasted peanuts, complemented by the nutty aroma of mustard seeds and curry leaves. A tantalizing tempering of urad dal, chana dal, green chilies, and a hint of asafoetida elevates this dish to a new level of deliciousness. Ready in just 30 minutes, Lemon Rice is an incredibly versatile dish that can be enjoyed on its own or paired with tangy pickles, cooling raita, or your favorite curry. Whether served warm or at room temperature, this dish is a must-try for a quick, flavorful meal or an elegant side.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a medium saucepan, bring the 3 cups of water to a boil. Add the rinsed rice and 0.5 teaspoon of salt.

Step 3

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.

Step 4

In a large pan, heat the vegetable oil over medium heat.

Step 5

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.

Step 6

Add the slit green chilies, curry leaves, and asafoetida. Stir for another minute until the curry leaves are crispy and aromatic.

Step 7

Reduce the heat to low, add the cooked rice to the pan, and gently mix it with the spices and peanuts.

Step 8

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.

Step 9

Carefully fold the lemon juice and spices into the rice to ensure even distribution. Turn off the heat.

Step 10

Garnish the lemon rice with chopped fresh cilantro before serving.

Step 11

Serve warm or at room temperature as a side dish or a main meal.

Nutrition Facts

Serving size	(1322.3g)

Amount per serving	% Daily Value*
Calories	886.8

Total Fat 39.6g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 19.6g
Cholesterol 0mg	0%
Sodium 2404.8mg	0%
Total Carbohydrate 116.0g	0%
Dietary Fiber 18.0g	0%
Total Sugars 7.3g
Protein 25.0g	0%

Vitamin D 0IU	0%
Calcium 526.5mg	0%
Iron 11.4mg	0%
Potassium 1734.1mg	0%

*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.

Source of Calories

Fat: 38.7%

Protein: 10.9%

Carbs: 50.4%