Indian Lemon Rice

One outstanding quality of Indian Vegetarian Cuisine is that not only can it be superb in taste, good for health, as well as colorful in presentation, but it can also be immensely aromatic and flavorful. For example, take this recipe. It is just a simple lemon rice dish. But by the time you finish the recipe, it ends up having a wonderful aroma, peppiness, color and taste. A Gourmet will never be fooled by the simplicity of a dish to evaluate its over all greatness!

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Asafoetida, Cayenne Pepper, Channa Dahl, Cilantro, Curry Leaves, Mustard Seeds, Red Chilli, Serrano Pepper, Toor Dahl, Turmeric, Urad Dahl, Yoghurt

Indian Lemon Rice...Healthy Indian Lemon Rice Meal...Colorful Indian Lemon Rice...Easy Indian Lemon Rice...Colorful Indian Lemon Rice Meal...Yummy Indian Lemon Rice...Yummy Indian Lemon Rice Meal...Healthy

Indian Lemon Rice

Serves 2
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Allergy Peanuts
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Region Indian


  • 1 cup Plain Long Grain Rice
  • 1 - 2 Green chillies (Serrano Peppers) (finely chopped)
  • 1 teaspoon Mustard Seeds
  • 1 tablespoon Channa Dahl
  • 1 teaspoon Turmeric Powder
  • 1/2 cup Cilantro (finely chopped)
  • 4 tablespoons Olive, Avocado or Sesame Oil
  • 2 - 4 tablespoons Lemon Juice


  • 1/2 - 1 cup Raw Peanuts (Shelled)
  • 1 teaspoon Asafoetida (Hing) (Smell may not be great as it is, but adds a nice flavor after cooking. It is very healthy too.)
  • 6 - 10 leaves Curry Leaves (adds great flavor unique to Indian cooking)
  • 1/2 to 1 teaspoon Crushed Red Pepper
  • 1 teaspoon Raw white sesame seeds


Serving Suggestions:
1) Serve hot with Stir-fried Vegetables AND/OR Raita (Yoghurt salad with chopped or grated cucumber, OR chopped tomatoes, OR stir-fried chopped onion. Chips or Papad will go great with this aromatic dish.

1) If you are allergic to peanuts, you can skip it.
2) You can skip any kind of chillies included in the recipe.


Step 1
Cook Rice. Do not cook the rice mushy. Add a teaspoon oil while cooking the rice. Each cooked grain of rice should be separate from the others. See my Recipe for cooking Rice.
Step 2
Place a medium deep non-stick frying pan on medium heat. Add 3 tablespoons oil.
Step 3
When oil is hot, add mustard seeds and channa dahl. When the channa dahl is golden brown, add the chopped green chillies. Stir-fry for a minute. Use a flat non-stick spatula.
Step 4
Add peanuts and 1/2 teaspoon salt. Stir-fry until the peanuts are not raw any more. They should be crisp to taste.
Step 5
Turn heat to low. Add turmeric, hing, crushed red pepper, sesame seeds and curry leaves. Mix well. Add the lemon juice.
Step 6
Add the cooked rice to the mixture in the frying pan. add 1 teaspoon of salt. Add the cilantro. Mix thoroughly, without mashing the rice.
Step 7
Serve hot.
Preparing Masala Dosa Mix
String Beans and Black-Eyed Peas Curry

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