Lemon Rice Recipe (Quick South Indian Lunch Recipe)

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. If using raw rice, rinse it under running water, then cook it in water in a pot: bring to a rolling boil, reduce to medium and cook covered until the grains are cooked through (about 15 minutes). Cool completely and fluff with a fork.
2. Fry the peanuts or cashews in ½ tablespoon oil over medium heat until golden and aromatic. Move them to a plate and wipe the pan with kitchen paper.
3. Add the remaining oil to the pan, then add mustard seeds, urad dal and chana dal. Fry over medium heat for 2–3 minutes until the dal is golden and aromatic.
4. Add the ginger, green chilies, dried red chilies (optional) and curry leaves, and fry for about 30 seconds until the leaves are crisp.
5. Stir in the hing, turmeric and salt, then immediately add 3 tablespoons water. Cook until the water evaporates and the lentils soften (add 3 more tablespoons and cook down if you want them very soft). Turn off the heat.
6. Add the cooled rice and squeeze in the lemon juice. Mix well.
7. Taste and adjust the salt and lemon, then garnish with the roasted nuts.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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