Lemon Rice
A tangy and nutty recipe for South Indian lemon rice.
A traditional breakfast or light-lunch staple using leftover rice and spices that are pantry staples in almost any kitchen, this South Indian lemon rice recipe is packed with flavour and nutrition. Using leftover rice makes this a quick five-minute cook. It also uses very low oil or fats, which makes it a great option for those with digestive issues.
Find out more about the top tips to perfect lemon rice >
Recipe Details
Serves: 4
Prep time: 5 minutes
Cooking time: 5 minutes. Dietary Style: Gluten free | Dairy free option | Vegetarian | Vegan option
Ingredients
FOR THE FIRST TEMPER
- 2 tbsp peanuts
- 1 tbsp moong dal, rinsed but not soaked
- 2 tbsp ghee
- 1 tsp white salt
- 1/2 tsp turmeric powder
- 2 whole dried red chillies
FINISHING MASALA
- 1 tsp black mustard seeds
- juice of half a lime
FINISHING INGREDIENTS
- 2 cups cooked rice
- fresh curry leaves, to taste
- extra seasoning with salt and lime juice optional
Method
How to make our lemon rice recipe.
STEP 1
In a medium frying pan, dry toast the peanuts on a low heat. Once fragrant, add the moong dal and toast one to two minutes keeping the heat quite low so as not to burn.
STEP 2
Add the ghee and turn up the heat just a little. Once the ghee has become fragrant, take the pan off the heat to add the salt, turmeric and dried red chillies. Once all added, return to low heat and add 1 tsp of black mustard seeds and a squeeze of lime juice.
STEP 3
Fold in two cups of cooked rice and stir the ghee and spice through the rice until it takes on that beautiful turmeric-lemon colour.
STEP 4
Add the finishing touch in the fresh curry leaf, this is largely to taste. Just warm through for a further few minutes and then taste. I often season with a little more salt and lime juice if it’s needed. Serve warm.
Learn more about lemon rice
What is moong dal?
Moong dal is a very soft and small lentil. It is a split and shelled mung bean. Generally moong dal is used to add texture and protein to sabji or vegetable curry, rather than as a base of dal on its own.
What type of rice should I use for lemon rice?
Basmati rice is best suited to lemon rice as this recipe is written. Different rice structures carry masala differently. If you do use a shorter grain rice, you may need to lessen the salt and increase the ratio of lime juice and chilli.
What is your top lemon rice tip?
Use cold and leftover rice. Freshly cooked or warm rice won’t take on the spicing with the same elegance and will present with a heavier finish.
What can I eat with lemon rice?
Lemon rice can be eaten on its own as a light meal. But it also makes a beautiful part of a banquet-style table of salads and roasted or slow cooked meats if yours is not strictly an Indian table.
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