“Lemon Sunshine Rice”

“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

  1. Cook Rice:
    • Cook rice and let it cool slightly. Spread it on a plate so it doesn’t stick together.
  2. 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.
  3. 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.
  4. Add Lemon Juice:
    • Turn off the heat. Add lemon juice and mix well. Taste and adjust salt or lemon if needed.
  5. 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.

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