About this recipe:Lemon rice is a South Indian favourite and a delicious change from the norm. Feel free to serve it with plain yogurt. You can also add 1 teaspoon sugar for a sweet-salty taste.
4 tablespoons oil
2 tablespoons split Bengal gram (chana dal)
3 tablespoons skinned split black lentils (urad dal)
3 dried red chillies or crushed chillies to taste
30g raw cashews (optional)
1 tablespoon mustard seed
2 sprigs fresh curry leaves
5 green chillies, halved lengthways
2 teaspoons ground turmeric
2 lemons, juiced
salt to taste
315g cold, cooked basmati rice
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Method Prep:5min › Cook:10min › Ready in:15min
Heat the oil in a large frying pan. Add in order, the peanuts, chana dal, urad dal, red chillies, cashews, mustard seed, curry leaves, green chillies and turmeric to the hot oil in 30 second intervals, allowing each item to cook briefly before adding the next. Stir the lemon juice and salt into the mixture. Mix the rice into the mixture, breaking up the individual grains with a wooden spoon; cook and stir until no clumps of rice remain and the mixture is thoroughly heated. Serve hot.
Split Bengal gram (chana dal), skinned split black lentils (urad dal) and fresh curry leaves can be found in Indian/South Asian stores.