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Lemon Rice

Lemon rice is one of my favourite rice preparations. The hint of lemon along with the dals (pulses) used for tempering make it simply perfect to go along with any side dish you choose to have. It’s really easy to make and here is the best part: you can use your leftover white rice to make a whole new dish!


Rice (cooked white Basmati rice) 2 cups

Green chillies, chopped fine 5

Fresh ginger, chopped fine 1 inch piece

Curry leaves 15

Small lemons - juice only 4

Mustard seeds 1/2 tsp

Urad dal 1/4 tsp

Chana dal 1/2 tsp

Turmeric (haldi) powder 1/4-1/2 tsp

Vegetable oil 1 tbsp

Chopped coriander (optional for garnish) 1 1/2 tbsps

Asafoetida powder (hing) 1/4 tsp

Salt to taste


1. In a deep vessel, heat the oil. Add the mustard seeds and allow to splutter. Add in the urad and chana dals, stir. When the dals turn slightly brown, stir in the hing and add in the curry leaves, chillies and ginger.

2. Add in the turmeric powder, stir for a few seconds and turn the gas off. Pour in the juice, add salt to taste and add in the rice. Mix well and you're done! Garnish with coriander.

Servings : 4 to 5

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