Chitranna. Nimmakaya Pulihora. Spicy, tangy, and easy to make. Lemon Rice is a classic flavorful staple from Southern India. An excellent way to use leftover rice, it works great for tiffin boxes too. Try out this nut-free recipe.
Servings: 2people
Course: Main Course
Cuisine: Indian
Total Time: 20 minutesminutes
Ingredients
2tbspsesame oil
1tspmustard seeds (sarson)
1tspchana dal (split chickpea)
1tspurad dal (split black gram)
1-2whole red chillies
1sprig curry leaves
1/4tspasafoetida (hing)
1-2chopped green chillies
1/2"piece of ginger chopped
2cupsboiled leftover rice
1/2tspsalt or to taste
1/2tspturmeric powder (haldi)
3tbsplemon juice
2tbspchopped green coriander leaves
Instructions
Heat 2 tbsp sesame oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram). Mix. My kitchen is a nut-free kitchen. If you are using peanuts, add them now.
Add in whole red chillies broken into two, curry leaves, and asafoetida (hing). Saute until the dals begin to colorize.
Next, add in chopped ginger and green chillies.
Now add in the boiled rice along with salt to taste and turmeric powder (haldi). Mix well. Cover with a lid and let it cook for a minute or two.
Turn off the heat. Finish with lemon juice and chopped green coriander leaves. Mix well. Check the salt and add more if required.
The Nut-Free Lemon Rice is ready to serve. Garnish with chopped coriander leaves and serve hot.
Video
Notes
Make sure the rice is room temperature and not hot. Day-old or leftover rice works best for this recipe.