Indian · PANTRYHOP RECIPE
Lemon rice
25 minutes · 4 servings · vegetarian
A classic South Indian rice dish often packed for travel or lunch.
Ingredients
Check you have the quantities below.
- 3 cups cooked rice, cooled
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1/4 cup peanuts
- 8 leaves curry leaves
- 1/2 tsp turmeric
- 1 tsp salt
- 3 tbsp lemon juice
- 2 tbsp cilantro, chopped
Let’s make it
- Heat oil in a pan and add mustard seeds, urad dal, peanuts, and curry leaves.
- When the dal turns golden, add turmeric and salt.
- Add the rice and toss gently over low heat for 2–3 minutes.
- Turn off the heat and mix in lemon juice and cilantro.
- Serve warm or at room temperature.
For children, chop the peanuts finely or omit them.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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