Quick & Easy South Indian Lemon RiceVeg
Discover how to make delicious Lemon Rice, a classic South Indian dish that is perfect for a quick, hassle-free meal. Using simple ingredients like boiled rice, mustard seeds, aromatic lentils, peanuts, cashews, and a refreshing burst of lemon juice, this recipe is ideal for using up leftover rice. Whether you're packing a lunch box or need a speedy breakfast, this flavorful and vibrant dish is sure to please. Serve it warm with your favorite pickle and crispy papadams.
Ingredients
1 cups Boiled Rice
1 tsp Oil
1 tsp Mustard Seeds
1 tsp Peanuts
1 tbsp Ginger (finely chopped)
2 Green Chilli (slit)
1 piece Lemon Juice
1 tbsp Black Gram (Urad Dal)
1 tbsp Bengal Gram (Chana Dal)
1 tbsp Cashew Nuts
1 piece Dry Red Chilli
1 tsp Turmeric Powder
to taste Salt
as needed Coriander Leaves (chopped)
as needed Curry Leaves
as needed Asafoetida
Ghee (optional): To taste
Instructions
1
In a mixing bowl, combine the boiled rice with freshly squeezed lemon juice and salt to taste. Mix thoroughly and set aside.
2
Heat oil in a pan over medium heat.
3
Add mustard seeds and wait for them to splutter.
4
Stir in the split gram dal (chana dal) and split white lentils (urad dal), allowing them to cook for a few seconds.
5
Add the peanuts and cook until they turn slightly golden brown.
6
Add the cashew nuts and continue cooking until all the ingredients in the pan are nicely browned.
7
Add the dry red chili, curry leaves, asafoetida, and finely chopped ginger (optional).
8
Stir in the turmeric powder to provide color to the dish.
9
Add the lemon-infused rice mixture to the pan.
10
Add finely chopped green chilies, fresh coriander leaves, and a touch of ghee (optional) for extra flavor.
11
Toss everything together until well combined and heated through.
12
To plate, pack the rice into a bowl, press it down, and invert it onto a serving plate to create a neat mold.
13
Serve hot with sides like pickle and papadams.
Nutrition Facts
2 servings per recipe
