Lemon rice


Prep Time45 minutes


  • 300 g rice, long-grained, washed and soaked in water for 30 minutes
  • 15 ml refined oil
  • 1 g yellow mustard seeds (rai)
  • 1 g black mustard seeds ( rai)
  • pn asafoetida (hing) powder
  • 25 curry leaves (kadhipatta)
  • 3 g ginger (adrak), chopped
  • 1 green chilli, chopped
  • 3 dry red chillies (sookhi lal mirch), shredded thickly
  • 30 g cashew nuts (kajii), split, raw, roasted
  • 1 tsp black gram (urad dal), husked
  • 1 tsp split bengal gram (chana dal), roasted
  • tsp turmeric (haldi) powder
  • 37 ml lemon (nimbu) juice
  • 30 ml water
  • 4 g green coriander ihara dhaniya), chopped
  • salt to taste


1.Drain the rice and boil in 4 cups water until the rice is just tender Drain the rice thoroughly, of all the excess water Keep aside in a warm oven.
2.Heat the oil in a pan; add both the yellow and black mustard seeds. When they pop, add the asafoetida, curry leaves, ginger green chilli, dry red chillies, cashew nuts, husked black gram, Bengal gram, and turmeric powder Saute for a few seconds. Add the lemon juice, salt and water Stir-fry for a minute.
3.Toss this tempering into the rice and mix carefully, Garnish with green coriander