CLICK BELOW TO BUY PRODUCTS USED IN THIS RECIPE
Large Skillet Stainless Steel
Steel Pot
Microplane Zester
Orange Squeezer
Lemon Rice South Indian
Easy and Tasty Lemon Rice for Lunchbox
Ingredients
- 3 cups cooked rice cooked rice measured in dry measuring cup
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1/2 cup raw cashews split
- 3 dried red chillies more or less to taste
- 1 sprig curry leaves
- 2 green chillies slit more or less to taste
- 1 tbsp ginger grated
- 1/8 tsp hing/asafoetida
- 1/4 tsp ground turmeric
- 1/2 cup lemon juice start with 1/4 cup and add more per taste
- 1 tbsp lemon zest zest of 2 lemons
- 1/2 tsp salt to taste
- 1/2 tsp sugar to taste
Instructions
- Use cooked rice for this recipe or make fresh rice. To cook rice - put on a pot of water to boil the rice. Wash any amount of rice. Leave rice soaking in clean water in a bowl as water boils. When the water is at a full boil, add 1/2 tsp of salt and 2 drops of oil. Add drained rice and stir well. Cook until tender. If cooking basmati rice, cook for approximately 10 minutes. Drain a minute before rice is cooked. Put drained rice back in the empty pot and cover with lid. Leave for a few minutes and rice will be perfectly cooked.
- To a wide skillet, add coconut oil. When hot, add mustard seeds and chana dal. Stir for a few seconds and add urad dal. Stir until almost golden. Add cashews and stir until golden brown. Add red chiles, stir for a few seconds. Add curry leaves, green chiles and ginger. Stir well for 10 seconds. Add hing and turmeric. Stir for a few seconds. Add lemon juice, zest, salt and sugar. Stir well and turn off heat. Add cooked rice and mix well. Taste and adjust salt and sugar.
- ***Reduce amount of green or red chillies if you want this dish mild.
- ***Add 1/4 cup lemon juice first and add more as per your taste.
- Serve with pickle, papadum and/or yogurt if you wish.
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