
“When life gives you lemons… make lemon rice! 🍋✨”
Ingredients (serves 2–3)
- Cooked rice – 2 cups (preferably cooled, fluffy rice)
- Lemon juice – 2–3 tbsp (adjust to taste)
- Turmeric powder – ½ tsp
- Salt – to taste
- Oil – 2 tbsp
For tempering:
- Mustard seeds – 1 tsp
- Urad dal (split black gram) – 1 tsp
- Chana dal (split chickpeas) – 1 tsp
- Green chilies – 2, slit (or chopped)
- Dried red chilies – 1–2
- Curry leaves – 10–12
- Asafoetida (hing) – a pinch
- Cashews – 6–8 (optional, for crunch)
Garnish:
- Fresh coriander leaves – 2 tbsp, chopped
Instructions
- Cook Rice:
- Cook rice and let it cool slightly. Spread it on a plate so it doesn’t stick together.
- Prepare Tempering:
- Heat oil in a pan on medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal and chana dal, fry till golden brown.
- Add cashews (if using) and fry until light golden.
- Add green chilies, dried red chilies, curry leaves, and a pinch of asafoetida. Fry for a few seconds.
- Add Turmeric and Rice:
- Lower the heat. Add turmeric powder and mix.
- Add the cooked rice and salt. Mix gently so the rice is coated evenly with turmeric and tempered ingredients.
- Add Lemon Juice:
- Turn off the heat. Add lemon juice and mix well. Taste and adjust salt or lemon if needed.
- Garnish and Serve:
- Garnish with chopped coriander leaves.
- Serve warm with papad, pickle, or a curry of your choice.
💡 Tips:
- Use slightly cooled rice for fluffy lemon rice.
- Adjust the tanginess by varying lemon juice.
- You can also add grated fresh coconut for extra flavor.