Indian Lemon Rice

This is a super-quick and easy recipe but very tangy and the green chillies give it a great kick! The measurements for the ingredients are approximate, I spied my housemate while she was cooking it and this is the combination I came up with but you can add more or less quantity of whatever you want. Hope you enjoy it!


Vegetable oil

1 tbsp black mustard seeds

A pinch of fresh curry leaves

5 green chillies (or to taste)

1 tbsp Gram Dal lentils

1-2 tbsp roasted & salted peanuts

1 tbsp of fresh ginger

1/2 tsp of Turmeric

Juice of 1 large lemon

2 bowls of already boiled basmati rice

Salt and water

How to do it:

Heat vegetable oil on a pan, once hot throw the mustard seeds in, when they start popping add the curry leafs and stir for a little while.

Add the green chillies, Gram lentils and stir for a couple of minutes, then add the peanuts and stir well. Roast at mid-low flame to brown slowly.

Once lightly brown add a tablespoon of fresh grated ginger, salt, turmeric, the lemon juice and a tablespoon or two of water. Cook for only two minutes once you put the lemon juice in otherwise it will become bitter.

Add already-boiled basmati rice and cook at low flame until the rice is hot. And it’s ready!

Serve on its own or as a side for any curry. It’s deliciously tangy!

Lemon Rice - Elumichai Sadham


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