January 3, 2009

Lemon Rice

Lemon rice recipe is predominantly made in south India. Its a very quick one and tastes good for breakfast and dinner too. Various dals (lentils and peas) make it a healthy dish too.

2 cups Steamed rice
20 ml fresh lemon juice
1 tsp mustard seeds
1 pinch turmeric powder
1 pinch asafoetida
4-5 Curry leaves
1 inch ginger grated
1-2 dried red chilly (depends on how spicy you want)
2 tbsp urad dal (split white lentils)
2 tbsp channa dal (yellow dried split peas)
7-8 cashew nuts (or peanuts) cut into pieces
Finely chopped coriander
2-3 tbsp vegetable oil
Salt to taste

  1. Heat oil in a pan. As the oil heats up, add a mustard seeds.
  2. After the mustard seeds pop up, add asafoetida, turmeric, curry leaves and red chillies broken into two parts and stir well.
  3. Now add urad dal, chana dal, grated ginger, cashew nuts or peanuts. Cook them until dal changes color to light brown.
  4. Finally add the steamed rice, salt and lemon juice. Mix well till rice gets lemon color all over.
  5. Garnish with chopped coriander and serve hot.
Preparation Time: 10 min (excluding steaming rice)

Serves: 2-3
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