Bursting with the flavours of lemon and curry leaves, here I bring you the Lemon Rice Recipe. One of the most easy to make and flavourful rice. A no-onion no-garlic dish that is gluten-free and suitable for vegans.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Non stick pan/ Kadhai
- 2 Cups Cooked Steamed Rice
- 1 tbsp Lemon juice
- 1 tsp Lemon rind
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds/Jeera
- 1/2 tsp Turmeric Powder
- 1 tbsp Broken Cashew nuts
- 1 tbsp Peanuts
- 1 tsp Mixed Chana Dal
- 1 tsp Dhuli Urad Dal
- 1-2 Dry Whole Red Chilli
- 1-2 Green Chillies use as required
- 7-8 Fresh Curry Leaves
- Salt to taste
- 1 tbsp Oil/Ghee
In a non-stic pan or kahdai, add oil, once the oil is warm enough, add mustard seeds.
Once the seeds crackle, add cumin seeds and let it sizzle.
Keep the heat of gas-dtove to medium.Add lentils saute for a minute, add peanuts and cashewnut and fry fro 1-2 minutes, till you get the nutty aroma of roasted nuts.
Add curry leaves whole rede chilli and green chilies if using.
Add turmeric powder, salt and mix well.
Add rice, lemon rind and lemon juice and mix lightly, do not overmix.
Use cold refrigeratoed rice for a beautiful texture.
You can skip lentils and add only cashewnuts/peanuts.
Limes or Lemons both work well in the recipe.
Any good oil like peanut oil, olive oil or avacado oil is good to use. You can use ghee also it makes it more flavourful.