Lemon and rice make for a spicy lunch


Lemon rice for me is like a quick fix. A last minute resort when I can’t think of what to make to supplement what I already have. The dish I make when I have a get-together and get this sinking feeling food is not going to be enough.

Stuff you will need:

Rice 1 cup
Lemon/Lime – 2 – squeezed
Turmeric – 1 tsp
Urad dhal – 1 tsp
Bengal gram dhal – 1 handful – soaked for 30 mins and drained (optional)
Peanuts – 1 handful – dry roasted
Curry leaves – 1 sprig – chopped
Ginger – 1/2 inch cube chopped
Green chilliesĀ  – 2 slit
Mustard seeds – 1 tsp
Gingelly oil – 2 tsp
Canola oil – 2 tsp
Asafoetida – 1 pinch
Salt to taste

How to make it?

Pressure cook 1 cup rice with 2.5 cups of water. Once done add gingelly oil and spread out to cool. In a small pan heat canola oil , add mustard and when it pops add urad dhal, soaked and drained bengal gram dhal, asafoetida, turmeric, chillies, ginger, peanuts and curry leaves. When fried, remove from heat and add juice from the lemon/lime and salt to taste. Pour this mixture on top of the cooled separated rice and slowly mix in without mashing the rice.

Serves two

Special notes:

I soak and drain bengal gram dhal because it makes it softer. That step can be omitted. I usually serve lemon rice with vadam or any kind of poduthuval.


One thought on “Lemon and rice make for a spicy lunch

  1. Pingback: Sevai - Steamed, extruded thin rice noodles | A Reluctant Chef

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