South Indian Lemon Rice

Name: South Indian Lemon Rice
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 3 cups Cooked Basmati or Sona Masoori Rice (cold, day-old preferred); 2 tbsp Lemon Juice; 2 tbsp Cooking Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal (split black gram lentils); 1 tsp Chana Dal (split Bengal gram lentils); 0.25 cup Peanuts; 10 pieces Curry Leaves; 2 pieces Green Chilies (slit); 0.5 tsp Turmeric Powder; 0.25 tsp Hing (Asafoetida); 1 tsp Salt

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Emily Johnson

Time

17 minutes

Servings

Calories

850

A vibrant and tangy rice dish from South India, seasoned with mustard seeds, curry leaves, peanuts, and fresh lemon juice, perfect as a side or light meal.

850

cal

17.5g

protein

153.7g

carbs

17g

fat

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Cooked Basmati or Sona Masoori Rice (cold, day-old preferred)	3 cups	675	13g	148g	1g
Lemon Juice	2 tbsp	2	0g	1g	0g
Cooking Oil	2 tbsp	83	0g	0g	9g
Mustard Seeds	1 tsp	3	0g	0g	0g
Urad Dal (split black gram lentils)	1 tsp	5	0g	1g	0g
Chana Dal (split Bengal gram lentils)	1 tsp	6	0g	1g	0g
Peanuts	0.25 cup	69	3g	2g	6g
Curry Leaves	10 pieces	4	0g	1g	0g
Green Chilies (slit)	2 pieces	0	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Hing (Asafoetida)	0.25 tsp	0	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Cooked Basmati or Sona Masoori Rice (cold, day-old preferred)	3 cups	675	13g	148g	1g
Lemon Juice	2 tbsp	2	0g	1g	0g
Cooking Oil	2 tbsp	83	0g	0g	9g
Mustard Seeds	1 tsp	3	0g	0g	0g
Urad Dal (split black gram lentils)	1 tsp	5	0g	1g	0g
Chana Dal (split Bengal gram lentils)	1 tsp	6	0g	1g	0g
Peanuts	0.25 cup	69	3g	2g	6g
Curry Leaves	10 pieces	4	0g	1g	0g
Green Chilies (slit)	2 pieces	0	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Hing (Asafoetida)	0.25 tsp	0	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g

Directions

Step 1
Fluff the cooked rice with a fork and set aside.
Step 2
Heat oil in a large pan. Add mustard seeds and let them splutter. Then add urad dal and chana dal, frying until light golden.
Step 3
Add peanuts and fry until crunchy. Then add curry leaves, green chilies, and hing. Sauté for 30 seconds.
Step 4
Stir in turmeric powder. Immediately add the cooked rice and salt. Mix gently but thoroughly, ensuring all the rice is coated with the tempering.
Step 5
Turn off the heat, add lemon juice, and mix well.
Step 6
Serve hot or warm with papad or pickles.

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