Name: South Indian Lemon Rice with Mustard Seeds
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Cooked Basmati Rice; 3 tbsp Fresh Lemon Juice; 1 tsp Mustard Seeds; 1 tbsp Chana Dal (Split Bengal Gram); 1 tsp Urad Dal (Split Black Gram); 1/4 cup Raw Peanuts; 2 tbsp Vegetable Oil; 12 leaves Curry Leaves; 2 pieces Green Chilies, slit; 1/2 tsp Turmeric Powder; 1 tsp Salt; 2 tbsp Fresh Cilantro, chopped

"A vibrant and aromatic South Indian staple, this Lemon Rice is perfectly balanced with tangy citrus, earthy turmeric, and a crunchy tempering of mustard seeds and peanuts. It is an ideal quick lunch or festive side dish that brings a burst of sunshine to your plate."

1 Ingredients

Qty	Item
3 cups 450 g	Cooked Basmati Rice
3 tbsp 45 ml	Fresh Lemon Juice
1 tsp 5 g	Mustard Seeds
1 tbsp 15 g	Chana Dal (Split Bengal Gram)
1 tsp 5 g	Urad Dal (Split Black Gram)
1/4 cup 35 g	Raw Peanuts
2 tbsp 30 ml	Vegetable Oil
12 leaves 12 leaves	Curry Leaves
2 pieces 2 pieces	Green Chilies, slit
1/2 tsp 2.5 g	Turmeric Powder
1 tsp 5 g	Salt
2 tbsp 10 g	Fresh Cilantro, chopped

2 Instructions

Prepare the cooked rice ahead of time. Ensure the grains are cooled completely and separated; leftover rice works best for this recipe.

Heat the vegetable oil in a large pan or wok over medium heat. Once hot, add the mustard seeds and allow them to splutter.

Add the peanuts, chana dal, and urad dal. Sauté on low-medium heat until the peanuts are crunchy and the lentils turn a golden brown color.

Add the slit green chilies and fresh curry leaves to the pan. Sauté for about 30 seconds until the leaves are crisp and fragrant.

Reduce the heat to low and stir in the turmeric powder and salt. Mix quickly to ensure the turmeric doesn't burn.

Add the cooked rice to the tempering. Using a gentle folding motion, mix the rice until every grain is evenly coated with the yellow spice oil.

Turn off the heat. Pour the fresh lemon juice over the rice and sprinkle with chopped cilantro.

Give the dish one final gentle stir. Let it rest for 5 minutes before serving to allow the lemon and spices to penetrate the rice.

·
Always use cooled rice to prevent the grains from breaking or becoming mushy during mixing.
·
Adjust the lemon juice quantity based on your preference for tanginess.
·
For an extra punch of flavor, add a pinch of Asafoetida (Hing) during the tempering process.
·
Roasted cashews can be used as a substitute or addition to peanuts for a richer taste.

? Frequently Asked Questions

Can I use brown rice for this recipe?

Yes, brown rice works well, though the texture will be chewier and it will take longer to absorb the flavors.

How long does lemon rice stay fresh?

It can be stored in an airtight container in the refrigerator for up to 2 days.

Is lemon rice served hot or cold?

It is typically served at room temperature or slightly warm, making it a popular choice for lunchboxes and picnics.

What is the best side dish for lemon rice?

It pairs beautifully with potato fry (aloo podimas), papadum, or a simple side of plain yogurt.

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