Side Dish

Lemon Rice

Name: Lemon Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice cooked; 2 tbsp vegetable oil; 0.5 tsp mustard seed; 1 tsp urad dal split, skinned; 1 tsp chana dal split, skinned; 2 tbsp peanut raw; 1 pcs green chili slit lengthwise; 10 pcs curry leaf; 1 tsp ginger grated; 0.5 tsp turmeric powder; 1 pcs lemon juiced; 0.75 tsp salt; 2 tbsp cilantro chopped (optional)

A vibrant and flavorful South Indian rice dish, this lemon rice is bright with citrus and aromatic spices. It makes a perfect vegan side dish for any meal. The turmeric gives it a beautiful golden hue.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 283 kcal

VeganVegetarianGluten-free

Allergen information: may contain mustard, nuts, and peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupbasmati rice, cooked
2 tbspvegetable oil
0.5 tspmustard seed
1 tspurad dal, split, skinned
1 tspchana dal, split, skinned
2 tbsppeanut, raw
1 pcsgreen chili, slit lengthwise
10 pcscurry leaf
1 tspginger, grated
0.5 tspturmeric powder
1 pcslemon, juiced
0.75 tspsalt

garnish

2 tbspcilantro, chopped(optional)

Equipment

large pan · kadai · spatula

The method

Step by step

1
Cook the basmati rice according to package directions, then spread it out on a plate or tray to cool completely. Ensure the rice grains are separate and not clumpy.
About 15 min
Cook’s note: Using day-old or thoroughly cooled rice prevents the dish from becoming mushy.
2
Heat the vegetable oil in a large pan or kadai over medium heat.
About 1 min
3
Add the mustard seeds and let them splutter.
About 1 min
Cook’s note: Cover the pan if the mustard seeds jump too much.
4
Stir in the urad dal, chana dal, and peanuts. Sauté until the dals turn golden brown and the peanuts are lightly roasted.
About 3 min
Cook’s note: Keep stirring to ensure even browning and prevent burning.
5
Add the green chili, curry leaves, and grated ginger. Sauté for about 30 seconds until fragrant.
About 1 min
6
Reduce the heat to low and add the turmeric powder. Stir quickly to combine.
Cook’s note: Adding turmeric to hot oil can burn it quickly, so work fast.
7
Add the cooled cooked rice to the pan. Gently mix everything together until the rice is evenly coated with the spice mixture and turns yellow.
About 2 min
Cook’s note: Use a light hand to avoid breaking the rice grains.
8
Pour in the lemon juice and sprinkle with salt. Stir well to incorporate.
About 1 min
Cook’s note: Adjust salt to taste after mixing.
9
Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through.
About 3 min
10
Garnish with fresh cilantro, if using, and serve hot.

Per serving

Nutrition

67%Score

Calories: 283.4kcal
Protein: 5.8g
Carbs: 40.1g
Fat: 11.3g
Fibre: 1.9g
Sugar: 1.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover lemon rice in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.