Lemon Rice is one of those dishes that never fails to impress. It's tangy, refreshing, and so simple to make!
This is a dish that reminds me of busy mornings at home—when we needed a quick yet satisfying meal before heading out for the day. My mom would whip up a fresh batch in no time, filling the kitchen with the citrusy aroma of lemons and the nuttiness of roasted peanuts.
And let’s be honest, this is one of those comfort foods that tastes just as good when packed for lunch or even eaten straight from the pan!
So, today, I’m sharing this super easy and delicious Lemon Rice recipe. Let’s get started!
Take cooked rice in a wide bowl. Add turmeric powder, salt, and a little oil. Mix well and set aside.
Chop the green chilies.
Squeeze fresh lemon juice and keep it ready.
Gather all the tempering ingredients, so they’re handy while cooking.
Heat oil in a pan and roast the peanuts until they turn golden brown.
Add chana dal, urad dal, cumin seeds, mustard seeds, and cashew nuts. Mix and sauté till they are nicely roasted.
Drop in the red chilies, green chilies, asafoetida powder, and curry leaves. Cook until the rawness of the green chilies and curry leaves is gone.
Now, gently add the seasoned rice to the pan.
Keep the flame low and mix everything well.
Finally, squeeze in the lemon juice and give it all a nice mix.
Turn off the stove and let the rice sit for about 30 minutes before serving (if you can resist!).
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Love our recipes? Follow us for more delicious cooking inspiration, tips, and behind-the-scenes fun!
A passionate home chef, food enthusiast, and the creative force behind Home Cooking Show!
Most days, you’ll find me in the kitchen, experimenting with new flavors, recreating traditional favorites, and sharing my love for cooking with the world. From comforting home-cooked meals to festive delicacies, I believe food brings people together and creates cherished memories.
