South Indian Lemon Rice
A vibrant and zesty South Indian lemon rice, perfect for a quick meal or lunchbox, featuring the bright flavors of lemon, aromatic curry leaves, and a satisfying crunch from peanuts and lentils.
For 3 servings
Ensure your cooked rice is completely cooled and fluffed. Day-old rice works best as it's drier and less likely to clump. Gently separate any clumps with a fork.
Heat the sesame oil in a large non-stick pan or wok over medium heat. Once hot, add the black mustard seeds and let them splutter. This usually takes about 15-20 seconds.
Immediately add the chana dal and urad dal. Fry for 1-2 minutes until they turn light golden brown. Then, add the raw peanuts and continue to fry until the peanuts are golden and crunchy.
Add the fresh curry leaves, slit green chilies, grated ginger, and a pinch of asafoetida. Sauté for about 30-60 seconds until the curry leaves are fragrant and crisp, and the ginger is aromatic.
Reduce the heat to low. Stir in the turmeric powder quickly. Be careful not to burn the turmeric. Immediately add the cooled, fluffed rice to the pan.
Add the salt to the rice. Gently mix everything together using a spatula, ensuring the tempering spices and turmeric are evenly distributed throughout the rice without mashing the grains.
Pour in the fresh lemon juice. Mix again gently until the lemon juice is fully incorporated. Taste and adjust salt or lemon juice if needed.
Remove from heat. Garnish with fresh chopped cilantro before serving. Serve warm or at room temperature.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old or thoroughly cooled rice: This prevents the rice from becoming mushy and allows each grain to absorb the flavors better.
- 2Don't skip the dals: Chana dal and urad dal provide a delightful crunch and nutty flavor that is characteristic of authentic lemon rice.
- 3Adjust spice and tang: Feel free to increase or decrease green chilies for heat, and lemon juice for tang, according to your preference.
- 4Gentle mixing: Always use a light hand when mixing the rice to keep the grains separate and avoid a sticky texture.
Adapt it for your goals.
Nutty Crunch
Add 1 tablespoon of roasted cashews along with the peanuts for an extra layer of richness and crunch.
Vegetable BoostVegetable Boost
Sauté finely diced carrots or peas along with the tempering ingredients for added nutrition and color.
Spice VariationSpice Variation
For a slightly different flavor profile, a pinch of red chili powder can be added along with the turmeric, or skip green chilies and use dried red chilies in the tempering.
Why this is on our healthy list.
Rich in Antioxidants
Turmeric, a key ingredient, contains curcumin, a powerful antioxidant and anti-inflammatory compound.
Vitamin C Boost
Lemon juice provides a good source of Vitamin C, essential for immune function and skin health.
Digestive Aid
Asafoetida (hing) and ginger are traditionally used in Indian cuisine to aid digestion and reduce bloating.
Frequently asked questions
While day-old, cooled rice is preferred for its firm texture, you can use freshly cooked rice. Just ensure it's spread out on a tray to cool completely and dry out a bit before mixing, to prevent it from becoming mushy.
