Go Back
Classic South Indian Lemon Rice

Classic South Indian Lemon Rice

Bright, zesty, and incredibly comforting, this classic South Indian Lemon Rice features perfectly fluffy grains tossed with crunchy lentils, aromatic curry leaves, and a generous squeeze of fresh lemon.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 400 grams Cooked Rice Sona Masuri or Basmati, cooled completely (preferably day-old)
  • 2 tbsp Gingelly Oil Sesame Oil (Or any neutral cooking oil)
  • 1 tsp Mustard Seeds To temper
  • 3 tbsp Raw Peanuts For that essential crunch
  • 1 tbsp Chana Dal Split Bengal gram
  • 1 tsp Urad Dal Split black gram
  • 2 pieces Green Chilies Slit lengthwise
  • 1 sprig Fresh Curry Leaves Roughly 10-12 leaves
  • 0.5 tsp Turmeric Powder For that gorgeous yellow hue
  • 0.25 tsp Asafoetida Hing (Optional but highly recommended)
  • 1 large Lemon Freshly squeezed (about 2-3 tablespoons of juice)
  • to taste Salt Fine sea salt

Method
 

  1. Place your 400 grams of cooked, cooled rice in a large bowl. Gently run your fingers through it to break up any clumps. Set aside.
  2. Heat 2 tablespoons of gingelly oil in a wide pan or wok over medium heat. Add 1 teaspoon of mustard seeds and wait until they crackle and pop enthusiastically.
  3. Add 3 tablespoons of raw peanuts, 1 tablespoon of chana dal, and 1 teaspoon of urad dal. Stir-fry constantly on medium heat for about 2 minutes until they turn pale golden-brown and release a nutty aroma.
  4. Drop in the slit green chilies, curry leaves, and 1/4 teaspoon of hing. Let them sizzle for 10-15 seconds until the curry leaves turn crisp.
  5. Turn the heat down to low. Stir in 1/2 teaspoon of turmeric powder and your desired amount of salt, mixing it into the oil for just 5 seconds to bloom the color.
  6. Add the pre-cooked rice to the pan. Using a rubber spatula or wide wooden spoon, gently fold the rice into the tempered oil from the bottom up. Do not press or mash the grains. Heat through for 2 minutes.
  7. Turn off the heat completely. Pour the fresh lemon juice over the yellow rice and give it one final, gentle fold to combine. Serve warm or at room temperature.