Lemon Rice


  • Rice – 1 ½ cups
  • Salt to taste
  • Oil/ghee- 2 Tb.spoons
  • Asafoetida- a pinch
  • Red chillies -2 dried
  • Urad dal- 1 Tb.spoon
  • Fenugreek seeds (methi seeds) – ½ Tea spoon
  • Peanuts-½ cup
  • Mustard seeds (optional)-½ Tea spoon
  • Curry leaves-10-12
  • Lemon juice-3 Table spoon
  • Turmeric powder-½ Tea spoon


  1. Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
  2. Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.
  3. Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.

Garnish with grated coconut.(optional)

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