If you want to transform plain rice into an amazingly tasty rice dish, you ought to try the lemon rice. The fluffy rice of this tangy dish bursts with the refreshing lemon flavor.
Lemon rice is a common yet renowned South Indian dish that is eaten mainly with yogurt, pickle or simply without adding anything. Also, this dish is one of the most famous ‘dry rice’ dishes of India with
coconut rice and tamarind rice being the other ones.
Super easy to prepare, this dish makes for a lovely tiffin idea for your kids. Though the dish mainly requires rice, lemon and some spices for its preparation but you can surely add carrots, beans, peanuts or other suitable ingredients to enhance the nutrition value of your lemon rice.
Adding more vegetables make lemon rice look more colorful and attractive and hence, the dish is loved by kids too.
- Rice 1 cup
- Urad Dal 1 tablespoon
- Lemon juice 2 tablespoon
- Salt to taste
- Fresh curry leaves 12
- Mustard seeds 1 teaspoon
- Green chilli 1
- Cashewnuts 12
- Peanuts 2 tablespoon
- Haldi ½ teaspoon
- Red chillies 2 Whole
- Hing 1 pinch
- Oil 2 tablespoon
- Water as needed
Wash and soak the rice for 1 hour.
Add 1 teaspoon oil in a pressure cooker. Add in the rice ,salt and 2 to 2.5 cups water.
Quantity of water required to cook the rice depends on the type, age etc. So it needs to be adjusted accordingly.
Cook till 2 whistles on high flame. Remove the lid on release of the pressure.
Spread the rice gently in a large tray or plate to cool so that it does not become too moist or soft.
In a non stick pan, heat remaining oil.
Cut the Cashewnuts into halves. Add in the Cashewnuts to the hot oil and fry on low flame till light golden brown.
Remove and drain on kitchen paper towels.
In the same pan , add the peanuts and fry them to crisp and crunchy. Similarly, remove and drain on paper towels to remove excess oil.
Continuing in the same oil, toss in the urad dal, red chillies and mustard seeds. The dal should be cooked till light colour change and the mustard seeds need to splutter.
Now, add the fresh curry leaves, hing, haldi and chopped green chilli. Shut off the flame.
Now add the rice.
Put in the fried Cashewnuts, peanuts and lemon juice. Mix gently.
Cover the pan with a lid and let stand for 5 to 7 minutes. This helps in the rice soaking in all the flavours.
Serve with curds , papad or pickles as accompaniment.