Lemon Rice Recipe

Lemon Rice Recipe

Lemon Rice Recipe


  1. 1 cups cooked or steamed basmati rice (chawal)
  2. 2 tbsp lemon juice (nimbu ka ras)
  3. 1 tsp mustard seeds (rai)
  4. 1 tsp soaked or boiled chickpea dal (chana dal)
  5. a pinch of asafetida (hing)
  6. ½ tsp turmeric powder (haldi)
  7. 2 to 3 tbsp vegetable oil
  8. Regular salt (namak) as required
  9. 5-6 fresh or dry mint leaves(pudina leaves) or fresh coriander leaves (dhania leaves) for garnishing


  1. In a small frying pan put oil and add mustard seeds, let them crackle.
  2. Drain water from chana dal/chickpea dal and add it to frying pan, fry them for 12-15 seconds.
  3. Add the asafetida (hing) and turmeric powder, fry them for 2-3 seconds.
  4. Fry everything on a low flame, so that the spics don’t burn.
  5. Switch off the fire and add the lemon juice along with salt.
  6. Stir and immediately pour this mixture on the rice.
  7. Mix it well.
  8. Keep the lemon rice covered for the flavors to blend for 4-5 minutes.
  9. Garnish the dish with crashed dry mint leaves (pudina leaves) or freshly shopped coriander leaves (dhania leaves).
  10. Then serve the lemon rice with papads and coconut chutney or just have lemon rice.

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