Description
Brighten your weeknight dinner with this zesty lemon rice. One bite of this South Indian classic and you’ll wonder how rice could taste this good!
Ingredients
Scale
- 2 cups basmati rice, cooked and cooled (about 4 cups cooked rice)
- 3 tablespoons vegetable oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 cup peanuts or cashews
- 2 tablespoons chana dal (split chickpeas)
- 2 tablespoons urad dal (split black gram)
- 2–3 dried red chilies, broken into pieces
- 1 teaspoon turmeric powder
- 10–12 curry leaves
- 2 green chilies, finely chopped (optional)
- 1-inch piece ginger, finely minced
- Juice of 2 large lemons (about 1/4 cup)
- 2 tablespoons fresh lemon zest
- Salt to taste
- 2 tablespoons fresh cilantro, chopped for garnish
Instructions
- If using fresh rice, cook 2 cups basmati rice according to package instructions, then spread on a plate to cool completely.
- Heat ghee or oil in a large pan over medium heat. Add mustard seeds and let them splutter (about 30 seconds), then add cumin seeds and cook for 15 seconds.
- Add peanuts or cashews, chana dal, and urad dal. Stir continuously until golden brown, about 2-3 minutes.
- Add dried red chilies, green chilies (if using), and ginger. Sauté for 30 seconds, then add curry leaves and turmeric powder, stirring quickly.
- Reduce heat to low and add the cooled rice. Gently fold until rice is evenly coated with the yellow turmeric mixture. Cook for 2-3 minutes, stirring occasionally.
- Turn off heat and add lemon juice, lemon zest, and salt to taste. Mix gently but thoroughly.
- Cover and let sit for 5 minutes to allow flavors to meld. Fluff once more before serving.
- Garnish with fresh cilantro and serve warm or at room temperature.