Photograph of the finished Lemon rice

India · Cơm trộn chanh nghệ Lemon rice

Lemon rice

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Lime Lime 4
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Hulled urad beans Hulled urad beans 0.8 oz
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 0.8 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Cook the rice until slightly dry, then spread it out on a tray for 10 minutes to cool and loosen the grains; hot rice mixed with lemon will clump together.
  2. 2 Toast the mustard seeds until they pop, then add the urad beans, chana dal, and peanuts until golden brown and crispy.
  3. 3 Add curry leaves, dried chilies, and turmeric powder, stir for 20 seconds, then turn off the heat.
  4. 4 Squeeze lemon juice into the pan of cooled spices; lemon juice will turn bitter if it comes into contact with oil that is too hot.
  5. 5 Mix the ingredients into the rice with chopsticks, gently tossing in one direction, then let it sit for 5 minutes to absorb the flavors.
Start cooking