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.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

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)

Directions

Step 1

Prepare 2 cups of cooked rice and set it aside to cool. Ensure the rice grains are separate and not mushy.

Step 2

In a small bowl, squeeze fresh lemons to extract 2 tablespoons of lemon juice. Set aside.

Step 3

Heat 2 tablespoons of oil in a large pan or wok over medium heat.

Step 4

Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.

Step 5

Add 1 teaspoon each of urad dal and chana dal. Fry them until golden brown, stirring frequently to prevent burning.

Step 6

Break 2 dried red chilies in half and add them to the pan along with 2 slit green chilies. Stir for a few seconds.

Step 7

Add 10 curry leaves and a pinch of asafoetida (hing). Stir to release the aromatic flavors.

Step 8

Sprinkle 0.5 teaspoons of turmeric powder into the pan and mix well.

Step 9

Add 2 tablespoons of roasted peanuts and fry briefly for 1-2 minutes.

Step 10

Turn the heat to low and mix in the cooked rice gently, ensuring it is evenly coated with the spice mixture.

Step 11

Add 2 tablespoons of fresh lemon juice and 0.5 teaspoons of salt. Mix carefully to distribute the flavors without breaking the rice grains.

Step 12

Cook for another 1-2 minutes on low heat, allowing the rice to absorb the lemon flavor.

Step 13

Turn off the heat and garnish with 1 tablespoon of freshly chopped cilantro, if desired.

Step 14

Serve warm or at room temperature with yogurt or pickles as a side dish.

Nutrition Facts

Serving size	(522.6g)

Amount per serving	% Daily Value*
Calories	948.6

Total Fat 41.1g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1194.6mg	0%
Total Carbohydrate 128.5g	0%
Dietary Fiber 8.0g	0%
Total Sugars 4.2g
Protein 19.9g	0%

Vitamin D 0IU	0%
Calcium 108.2mg	0%
Iron 7.6mg	0%
Potassium 782.5mg	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: 38.4%

Protein: 8.3%

Carbs: 53.3%