Lemon Rice is a very common breakfast in South India, but it can also be had for lunch or dinner too. It is also offered in temples in the form of prasad / offering. Very yummy and easy to prepare, it is often carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papad or chips. So check out the step by step pictorial recipe to prepare it.
- 2 cups cooked rice
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 whole dry red chili
- pinch of asafoetida (hing)
- 1 tsp. urad dal (split black gram)
- 1 tbsp. chana dal (Bengal gram)
- 1-2 green chilies, slit
- 2 tbsp. roasted peanuts
- 1 sprig curry leaves
- juice of half lemon or to taste
- salt to taste
- 1/2 tsp. turmeric powder
- coriander leaves to garnish
Heat oil and temper with red chili and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Saute for a few seconds.
Now add the turmeric powder and salt. Mix well. Next add the cooked rice and stir fry for 2-3 minutes on a medium flame.
Then add the lemon juice and give it a toss. Saute for a minute. When done, switch off the flame and garnish with coriander leaves. Serve with papad or chips for a great comfort meal.
Heat oil & temper with red chili & mustard seeds. Then add asafoetida,
urad dal, chana dal, green chilies & curry leaves.
Add turmeric powder & salt. Mix well.
Add cooked rice & stir fry for 2-3 minutes.
Then add lemon juice & give it a toss. Sauté for a minute.
When done, switch off flame & garnish with coriander leaves.
Serve with papad or chips for a great comfort meal.
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