Bright, zesty, and bursting with flavor, lemon rice is the ultimate quick and easy Indian vegetarian dish. This vibrant South Indian classic transforms simple leftover rice into a spectacular meal with a lively tempering of mustard seeds, lentils, and curry leaves, finished with a generous pour of fresh lemon juice. Perfect for busy weeknight dinners, lunchbox ideas, and travel food, it’s a no-fuss recipe that delivers maximum taste with minimal effort. Its tangy and mildly spicy flavor profile, combined with a satisfying nutty crunch, makes it a beloved comfort food across India and beyond.
- Ingredients for Authentic Lemon Rice
- 3 cups cooked rice, cooled (preferably day-old or refrigerated for best texture)
- 3 tablespoons fresh lemon juice (about 1-2 large lemons)
- 3 tablespoons cooking oil (sesame or coconut oil for authentic flavor)
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal (split black gram)
- 1 tablespoon chana dal (split chickpeas)
- 2-3 dried red chilies or 2 green chilies, slit
- A handful of raw peanuts or cashew pieces
- 10-12 fresh curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- Fresh coriander, for garnish (optional)
Prepare the Rice & Lemon Mixture
Ensure your cooked rice is completely cooled and grains are separate. Fluff it gently with a fork. In a small bowl, mix the fresh lemon juice and turmeric powder. This mixture will be added later to distribute the tangy flavor and golden color evenly without over-mixing.
Prepare the Flavor-Packed Tempering (Tadka)
Heat the oil in a large pan or kadai over medium heat. Add the mustard seeds and let them splutter. Next, add the urad dal, chana dal, and peanuts. Sauté until the dals turn golden brown and the peanuts are lightly roasted and fragrant. This step is crucial for building the nutty, crunchy texture in the rice.
Sauté the Aromatics
To the same pan, add the dried red chilies (or green chilies), curry leaves, and a pinch of asafoetida. Sauté for just 30 seconds until the curry leaves crackle and become aromatic. Be careful not to burn the spices.
Combine & Finish with Lemon
Reduce the heat to low. Add the cooled rice to the pan. Gently mix, using a folding motion, to coat the rice evenly with the tempered spices and oil without breaking the grains. Season with salt. Now, drizzle the prepared lemon-turmeric mixture over the rice. Fold again gently until the rice is uniformly yellow and well-combined. Turn off the heat.
Garnish & Serve Your Flawless Lemon Rice
Cover the pan and let the lemon rice rest for 5 minutes to allow the flavors to meld. Garnish with freshly chopped coriander if desired. Serve your homemade lemon rice warm or at room temperature. It’s delicious on its own as a light meal or paired with a side of cool yogurt, spicy mango pickle, or a simple potato fry for a more substantial spread.
