Lemon rice recipe



  • ½ cups (300 g) uncooked Basmati rice, washed and drained
  • 3 cups (750 ml) water
  • 1 teaspoon Bengal gram (channadal) or yellow split peas
  • 1 tablespoon split raw cashew nuts
  • 1 tablespoon oil
  • 1 teaspoon black mustard seeds
  • Pinch of asafoetida powder
  • 10 curry leaves
  • ½ teaspoon minced ginger
  • ½ green finger-length chili, minced
  • 2-3 dried chilies, broken into pieces
  • 1 teaspoon white lentils (urad dal)
  • ½ teaspoon ground turmeric
  • 3 tablespoons lemon juice
  • 1-1½ teaspoons salt
  • 1 tablespoon water
  • Fresh coriander leaves (cilantro)
How to Make It
  1. Boil the rice in the water for 15 to 20 minutes until 1 the grains are just tender. Drain thoroughly and set aside.
  2. Dry-roast the Bengal gram and cashew nuts in a nonstick wok for 2 to 3 minutes until lightly toasted. Remove from the wok and set aside.
  3. Heat the oil in the wok and stir-fry the mustard seeds for 1 minute until the seeds begin to pop. Add the asafoetida, curry leaves, ginger, chilies, Bengal gram, cashews, lentils and turmeric. Continue to stir-fry, then add the lemon juice, salt and water. Simmer for 2 to 3 minutes, toss in the rice and heat through. Garnish with coriander leaves and serve.

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