Easy Lemon Rice: A Refreshing Indian Recipe
45 minutes
1219 reads
About Easy Lemon Rice: A Refreshing Indian Recipe
This vibrant Easy Lemon Rice recipe is a delightful twist on a classic Indian dish. The zesty lemon juice perfectly complements the aromatic spices and soft rice, creating a light yet satisfying meal, perfect for any time of day.Combining fluffy rice with protein-rich moong dal, this recipe is quick to prepare and bursting with flavor. It's a fantastic choice for a weeknight dinner, a healthy lunch, or even a unique brunch option.Serve alongside your favorite yogurt, pickles, or curry for a complete and flavorful experience. The versatility of this dish makes it a welcome addition to any meal plan.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Rice and Dal
- 1 cup Basmati Rice long grain basmati rice recommended.
- 1/2 cup Mung Bean split yellow mung beans (also known as split skinless mung beans or yellow split peas)., yellow
Spice Tempering
- 2 tbsp Vegetable Oil
- 1 tbsp Mustard Seeds black
- 1 Chili adjust quantity to your spice preference., dry, red
- 1 Chili finely chopped; optional., green
- 1 tbsp Ginger finely chopped or grated, fresh ginger.
Flavor & Seasoning
- 4 tbsp Lemon Juice freshly squeezed lemon juice; approximately from one large lemon.
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Salt to taste
Instructions
Prepare the Rice and Dal
- Wash and soak the rice and moong dal separately for 15 minutes. Drain well and set aside.
Cook the Rice
- Bring 3 cups of water to a boil in a deep pan. Add the soaked rice and dal. The water level should be about 1/2 inch above the rice. Reduce heat to low-medium, cover, and simmer for about 15-20 minutes, or until the rice is cooked through.
Fluff the Rice
- Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff the rice gently with a fork to separate the grains. Set aside.
Make the Tempering
- In a separate pan, heat the vegetable oil over medium heat. Add the mustard seeds and dry red chilies. Once the mustard seeds begin to pop, reduce heat to low.
Combine and Finish
- Add the drained dal to the pan with the mustard seeds and chilies. Stir in the lemon juice mixture (lemon juice, turmeric powder, and salt). Simmer for 3 minutes, stirring occasionally.
- Add the cooked rice, ginger, and green chili (if using). Stir gently for 1 minute to combine.
Garnish and Serve
- Garnish with fresh coriander leaves and roasted peanuts (or cashews). Serve warm and enjoy!
Recipe Notes
Expert Tips for the Best Lemon Rice
- For extra flavor, toast the peanuts lightly in a dry pan before adding them as a garnish.
- If you prefer a milder flavor, reduce the amount of red chilies or omit them altogether.
- Leftover cooked rice works perfectly in this recipe! Simply skip the rice cooking steps.
- Experiment with other nuts or seeds for garnish, such as cashews, almonds, or sesame seeds.
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Recipe Nutrition
Calories: 324kcalCarbohydrates: 33gProtein: 11gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 570mgFiber: 6gSugar: 2g
Irina Rai
Articles: 3
4 Comments
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This is fantastic! Thank you for sharing.
This looks so good! Can’t wait to cook it.
Looks so mouthwatering! Thanks for sharing.
This looks divine! Can’t wait to make it.