The best-ever Lemon Rice

This is a light and refreshing dish. And it goes with a host of side dishes – from chicken curry in coconut milk, to a cool cucumber raita – to deal with a hot day. Serve with some appalam, and you will have a great meal. And no, Sam and Sid, lemon juice is not a bright yellow in colour. You have to add a bit of turmeric powder to give it the characteristic yellow! The addition of raisins to the dish gives it the sweet-sour punch that is so-o-o delicious!




  1. Cooked rice – 4 cups
  2. Lemon juice – 100 ml. (I prefer fresh lemon juice)
  3. Black mustard seeds – 1/ tsp.
  4. Chana dal – 2 tsp.
  5. Turmeric powder – 1/4 tsp.
  6. Peanuts (unsalted, and with the skin on) – 2 tbsp.
  7. Raisins – 2 tbsp.
  8. Chopped ginger – 1 tbsp.
  9. Green chillies – 2 (deseed and chop)
  10. Curry leaves – 2 sprigs(chopped)
  11. Asafoetida powder – 1/4 tsp.
  12. Oil – 2 tbsp.
  13. Chopped coriander leaves – 1 tbsp.
  14. Salt to taste



  1. Cool down the rice, adding 1 tbsp. of vegetable oil and salt, gently mixing it all together.
  2. Take 1 tbsp. oil in a big, wide pan or wok. Sauté the peanuts till they are golden brown. Remove from heat, and keep aside.
  3. Add the raisins to same oil and sauté till they are plump. Remove from heat, and keep aside.
  4. In the same pan, add the mustard seeds and once they have finished spluttering, add the chana dal.
  5. Add in this order : asafoetida powder, turmeric powder, green chillies, chopped ginger and chopped curry leaves.
  6. Now add the rice (with the salt and oil in it). Mix everything together on a low heat. Turn off the heat, and add the lemon juice.
  7. Now add the coriander leaves, if using.

This is a great dish to take with you while travelling, as it is dry and doesn’t spoil easily.




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