Lemon Rice
Tangy South Indian rice with peanuts and crunchy lentils
Why This Recipe Works
This classic South Indian rice dish is defined by its contrasting textures—crunchy lentils and toasted peanuts against soft grains—and a bright, citrusy punch. It is an ideal way to use leftover rice for a quick, vibrant meal.
Instructions
Toast the peanuts in a wide pan over medium-low heat until fragrant and toasted, about 8 minutes—toss them frequently to prevent burning.
Heat the oil in the pan over medium heat, then add the chana dal and urad dal. Toast them until they just start to turn light brown.
Stir in the mustard seeds, red chilies, and asafetida. Heat until the mustard seeds start to crackle and pop.
Lower the heat to medium-low, swirl in the turmeric, and add the curry leaves. Stir until the curry leaves turn crisp and fragrant, about 2 minutes.
Add the rice, lemon zest, and toasted peanuts. Stir for about 2 minutes until the rice is heated through and the color is uniform.
Season with salt and lemon juice to taste. Serve hot, garnished with cilantro.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in an airtight container for up to 3 days.
Can I make this ahead of time?
The rice can be cooked and refrigerated up to 3 days in advance.
What substitutions can I make?
- peanuts: roasted peanuts
