Lemon Rice is a very simple and refreshing South Indian preparation. I absolutely love it. I often make Lemon Rice from the left over steamed rice.
Preparation Time: | 35 minutes |
Servings: | 2 |
Difficulty: | Easy |
Ingredients
Basmati Rice | 1 cup |
Ghee (clarified butter) | 1 tsp |
Sarson (mustard seeds) | 1 tsp |
Green Chillies | 1-2 |
Dhuli Urad Dal | 1 tsp |
Chana Dal | 1 tsp |
Red Onion | 1/2 medium |
Haldi powder | 1/8 tsp |
Salt | 1 tsp |
Fresh Lemon Juice | 1-2 tbsp |
Kari leaves | 8-10 |
Method
- Chop green chillies finely and keep aside.
- Slice onion coarsely and keep aside.
- Steam rice: Wash and soak rice in two cups of water for about 30 minutes. Pour rice and water in a sauce pan and cook. Once the water starts boiling, reduce heat, add a little ghee and cook till all the water is absorbed. Turn off the heat.
- Heat ghee in a nonstick pan. Add mustard seeds and cover it because seeds will pop up. Wait till they stop popping.
- Once the seeds stop popping, add sliced onion and saute for a minute.
- Add urad dal, chana dal, kari leaves, turmeric powder, green chillies and saute for a few seconds.
- Add steamed rice, salt and lemon juice.
- Mix well and cook for about two minutes.
- Turn off the heat and Lemon Rice is ready to be served.
Notes
- If you don’t like hard dal grains, soak them in water for 30 minutes and then use them in this recipe.
- Make sure that you cover the pan when you add mustard seeds to the oil because mustard seeds pop up.
Summary
![recipe image](/wp-content/uploads/2010/12/lemon-rice-80.jpg)
Recipe Name
Lemon Rice
Author Name
Ruchi Garg
Published On
Total Time
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