Lemon Rice

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather & Prep

   First, gather all your ingredients and tools. Place the large kadhai/wok on your stovetop. Measure out all your ingredients into small bowls. Slit the green chilli lengthwise and set aside. Squeeze the juice from the medium lemon into a small bowl, ensuring no seeds fall in. Keep your cooked rice ready and gently separate any clumps with a fork.

2. 02

   Heat Oil & Fry Peanuts

   Turn the flame to medium. Add 3 tbsp of cooking oil to the kadhai/wok. Once the oil looks shimmery (after about 1 minute), add 1/4 cup of raw peanuts. Fry them for about 2-3 minutes, stirring constantly with a serving spoon, until they turn light golden brown and smell nutty. Remove the fried peanuts with the serving spoon and set them aside in a small bowl, leaving the oil in the kadhai.

3. 03

   Temper Mustard Seeds

   Keep the flame on medium. Add 1 tsp of mustard seeds to the hot oil. They will start to splutter and pop vigorously within 30-60 seconds. This means they are cooked. Once most of them have popped, proceed to the next step.

4. 04

   Add Chana Dal & Chilli

   Immediately add 1 tbsp of chana dal to the kadhai. Stir continuously for about 1 minute until the chana dal turns light golden brown. Then, add the slit green chilli. Sauté for about 30 seconds until the chilli looks slightly softened.

5. 05

   Add Curry Leaves

   Now, carefully add 15-20 fresh curry leaves to the kadhai. They will crackle and pop quite a bit, so be careful. Stir for about 30 seconds until they become fragrant and slightly crispy. The aroma will be very distinct.

6. 06

   Add Turmeric & Salt

   Reduce the flame to low. Add 1/2 tsp of turmeric powder and 1.5 tsp of salt to the kadhai. Stir quickly for just 10-15 seconds to combine the spices with the oil and tempering ingredients. Do not let the turmeric burn, as it will taste bitter.

7. 07

   Combine with Rice

   Immediately add the 3 cups of cooled, cooked rice to the kadhai. Gently mix everything together using the serving spoon, ensuring the turmeric and tempering ingredients are evenly distributed throughout the rice. Continue mixing for about 2-3 minutes on low flame until the rice is uniformly yellow and heated through.

8. 08

   Add Lemon Juice & Peanuts

   Turn off the flame. Pour the freshly squeezed lemon juice over the rice. Add the fried peanuts back into the kadhai. Gently toss everything together for about 1 minute until the lemon juice is well incorporated and the peanuts are mixed in.

9. 09

   Serve

   Your delicious Lemon Rice is ready! Serve it immediately as a main dish or as a side. Enjoy your first homemade South Indian meal!