Lemon Rice


  • Raw Rice – 2 cups
  • Lemon – 2
  • Red chilly or green chilli – 4
  • Bengal gram dhal – 1 teaspoon
  • Urad dhal – 1 teaspoon
  • Asafotida – ¼ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Cashew nut – 1 tablespoon
  • Gingelly Oil – 4 or 5 tablespoon
  • Mustard – Half teaspoon
  • Curry leaves – few
  • Salt – 1 teaspoon or as per taste


  1. Cook rice till soft (But not mushy). Put it in a plate or broad vessel and spread it. Sprinkle one or two teaspoon oil over it.
  2. Take out juice from the lemons.
  3. In a kadai pour the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal, urad dhal, and fry till it turns light brown.
  4. Add cashew nuts, chillies, asafetida powder and curry leaves and fry for a while.
  5. Add turmeric powder and salt and stir well.
  6. Keep the stove in low heat and add the cooked rice and gently mix it.
  7. Finally add lemon juice and mix it once again and remove.

You can also add ground nuts, a small piece of fresh ginger chopped while seasoning. Instead of nuts, you can add few green peas cooked and a small carrot cut into small pieces.


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