Lemon Rice

Ingredients

• 400 g (2 cups)cooked basmati rice
• 1/2 teaspoonArad dal
• 1/2 teaspoonchana dal
• 10peanuts
• 10cashew nuts
• 3/4 teaspoonmustard seeds
• 1/4 teaspoonwhole cumin
• 1/8 teaspoonturmeric powder (add more if you want the rice more yellow)
• 10curry leaves
• 1whole dried red chilli
• 1/8 teaspoonasafoetida
• to tastesalt
• as neededfresh coriander, chopped
• 2 tablespoons (30 ml)oil
• 1 1/2 tablespoons (22.5 ml; adjust to taste)lemon juice
• 1 teaspoonginger, finely chopped
• to tastegreen chillies, sliced

Instructions

1. 1

   Heat the oil

   Heat the oil in a pan.

2. 2

   Fry the dals

   Add the chana dal and Arad dal.

3. 3

   Add the seeds

   Add the mustard seeds and cumin as well.

4. 4

   Cook until pink

   Fry until the dals just begin to turn pink.

5. 5

   Fry the nuts

   Add the peanuts, cashew nuts, whole dried red chilli and asafoetida. Fry for 1 minute.

6. 6

   Add aromatics

   Turn off the heat and add the curry leaves, turmeric, ginger and sliced green chillies.

7. 7

   Mix the tempering

   Turn the heat back on and mix everything well.

8. 8

   Add lemon juice

   When the mixture starts sizzling again, add the lemon juice and mix.

9. 9

   Stir in rice

   Add the rice and salt to taste, then mix well.

10. 10

    Steam the rice

    Cover and steam for about 5 minutes.

11. 11

    Garnish and serve

    Garnish with freshly chopped coriander and serve hot with your favourite vegetable curry.

What is lemon rice?

Lemon rice is a South Indian-style rice dish flavoured with lemon and a tempering of spices, pulses, nuts and curry leaves. Its appeal is the contrast between tangy rice and crisp, toasted additions.

This version uses cooked basmati, so it comes together by coating the grains in the prepared tempering rather than cooking the rice from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 5g protein, 35g carbs, 8g fat.

Most of the carbohydrates come from the basmati rice, while the oil and nuts supply most of the fat. The nuts and dals contribute some protein, but they are used in small amounts; serve with a protein-rich dish and vegetables to round out the plate.

Build the tempering

Dals and seeds: the chana dal and Arad dal are fried first with mustard seeds and cumin. This gives the pulses a little colour and releases the spices' aroma into the oil.

Nuts and chilli: peanuts, cashews and the dried red chilli fry briefly next. Keep them moving so the nuts toast without scorching.

Add the aromatics carefully

Curry leaves: add these after turning off the heat, along with turmeric, ginger and sliced green chillies. They can sizzle in the residual heat, so take care when adding them.

Lemon juice: return the pan to the heat and stir in the juice once the mixture starts sizzling again. Adding it at this stage lets it coat the tempering before the rice goes in.

Keep the grains separate

Cooked rice: use rice that is already cooked and not overly soft. Fold it through the tempering gently so the grains stay intact.

Steam: cover the pan for about 5 minutes after mixing in the rice. This gives the lemon and spice flavours time to spread through the grains.

Balance the lemon and heat

Lemon: the recipe gives 1 1/2 tablespoons, with room to adjust to taste. Start with that amount and add less or more according to how sharp you like the rice.

Chillies: the sliced green chillies are added to taste, while the whole dried chilli also flavours the oil. Leave the dried chilli whole for a milder result in each bite.

Serve it as a side or light meal

Serve the rice hot with a vegetable curry, as suggested, or alongside other savoury dishes. The lemony flavour pairs well with mild, simply cooked vegetables.

For a more rounded plate, add a vegetable dish and a source of protein; the rice itself includes only modest amounts from the nuts and dals.

Recipe notes & tips

• Have the cooked rice ready before starting the tempering so it can be added promptly.
• Keep the dals moving in the pan and watch for them just beginning to turn pink.
• Turn off the heat before adding the curry leaves and other aromatics, as directed.
• Taste the rice after mixing and adjust the lemon juice or salt to suit your preference.
• Fold the cooked rice through gently to avoid breaking up the grains.
• Serve soon after the covered 5-minute steaming for the best texture.

Variations

• More lemon: add a little extra juice at the end for a sharper finish.
• Milder chilli: omit the sliced green chillies and leave the dried chilli whole.
• Extra turmeric: add a little more turmeric for a deeper yellow colour.
• Nut-free: leave out the peanuts and cashews.
• Fresh herbs: add extra chopped coriander as a garnish.

Common mistakes to avoid

• Overcooked dals: fry only until they just begin to turn pink, as instructed.
• Scorched nuts: keep the pan moving and limit their frying time to 1 minute.
• Soggy rice: start with cooked rice that is not overly soft.
• Broken grains: mix gently rather than stirring vigorously.
• Too much lemon: adjust the juice to taste instead of adding more automatically.
• Burnt aromatics: switch off the heat before adding the curry leaves, turmeric, ginger and green chillies.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions