Lemon rice

Lemon rice has been my favorite since childhood days. Although as a grown up my taste buds have broadened, lemon rice still occupies that special spot.


Preparation and cooking time: 30 minutes
  • 1 1/2 cup long grain rice
  • 3 cups water
  • Juice of one big fresh lime
  • Salt
  • 2-3 teaspoons Oil
For the tempering:
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 1 pinch asafetida
  • 2 small green chillies
  • 1 red chilli
  • 1 teaspoon turmeric power
  • 3-4 curry leaves
  • fried peanuts
Cook the rice and keep it aside. Make sure it should not be sticky.
Heat oil in a kadai or wok and add the mustard seeds, chana dal and urad dal. Toss in the green chillies, red chillies and curry leaves once the seeds start spluttering. Add the asafetida,  tumeric powder, salt & lime juice. Now add the  rice and mix evenly and complete the dish with fried peanuts.

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