Lemon Rice
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
Allergen information: may contain mustard, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover lemon rice in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.
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