Lemon Rice
This Lemon Rice recipe makes a bright, zesty side in just 30 minutes. It's a quick Indian classic that's naturally gluten-free and super satisfying.
Ingredients
- 2 cups basmati rice
- 4 cups water
- 0.75 teaspoon salt (for cooking rice)
- 3 tablespoons vegetable oil
- 1 tablespoon Toor dal
- 1 tablespoon chana dal
- 1 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 cup raw peanuts
- 10-12 curry leaves
- 2 green chilies
- 0.5 teaspoon turmeric powder
- 0.75 teaspoon salt (for tempering)
- 0.25 cup fresh lemon juice
- 2 tablespoons fresh coriander leaves
Instructions
- Wash 2 cups basmati rice thoroughly under running cold water until the water runs clear. Soak the washed rice in fresh water for 20 minutes.
- While the rice is soaking, finely chop 2 green chilies and 2 tablespoons fresh coriander leaves.
- After soaking, drain the rice completely. In a heavy-bottomed pot, combine the drained rice with 4 cups water and 0.75 teaspoon salt.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and cook for 15-18 minutes, or until all the water is absorbed and the rice is tender. Turn off the heat and let the rice sit, covered, for 5 minutes. Then, gently fluff the cooked rice with a fork and spread it on a large plate or tray to cool down completely. This helps prevent the rice from becoming mushy.
- In a large pan or kadai, heat 3 tablespoons vegetable oil over medium heat.
- Once the oil is hot, add 1 tablespoon Toor dal and 1 tablespoon chana dal. Cook, stirring constantly, until the dals turn light golden brown, about 1-2 minutes.
- Add 1 teaspoon mustard seeds and 0.5 teaspoon cumin seeds. Let the mustard seeds splutter and the cumin seeds turn fragrant, about 30 seconds.
- Add 0.25 cup raw peanuts and cook, stirring frequently, until they are lightly roasted and crunchy, about 2-3 minutes.
- Add 10-12 curry leaves and the finely chopped 2 green chilies to the pan. Cook for about 30 seconds until the curry leaves are crisp and fragrant.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder and 0.75 teaspoon salt to the tempering mixture. Stir well for a few seconds.
- Add the completely cooled cooked rice to the pan with the tempering. Gently mix everything together using a light hand or a spatula, ensuring the tempering is evenly distributed throughout the rice without mashing the grains.
- Pour 0.25 cup fresh lemon juice over the rice. Gently mix again until the lemon juice is well incorporated.
- Garnish with the remaining 2 tablespoons fresh coriander leaves. Serve hot or at room temperature.