Life as a parent can sometimes throw unexpected challenges your way. This morning, with a sick baby needing constant care, I found myself scrambling to prepare my older child’s lunch. I remembered a recipe that has always been a lifesaver: Lemon Rice. This dish has been more than just a quick fix on hectic days. It is also a beloved staple from my childhood. Today, I’m excited to share this simple yet flavorful recipe that has always been a comfort food.
Lemon rice is a classic South Indian dish known for its vibrant flavor and ease of preparation. Growing up, my mother often packed this dish in my school lunchbox, and it was also our go-to meal for long journeys. The tangy lemon combined with aromatic spices makes for a refreshing and satisfying meal. Whether you’re looking for a quick breakfast or a lunch option, lemon rice is the perfect go-to dish.
History
Lemon rice, known as Chitranna in Kannada, has its roots in present-day Karnataka. It derives its name from the Sanskrit word chitrapaka, attributing to “mixed rice” or “colorful rice.” Ancient texts like Manasollasa (1130 CE) and Pakadarpana (1200 CE) has mentiosn of this dish, describing its flavorful preparation using mixed ingredients and spices. Pakadarpana also details a rice dish called “Ghritanna,” where rice is mixed with ghee, a method still popular in Indian cuisine. The text further explains how to make lemon rice by mixing rice with sesame oil and then followed by lemon juice and aromatics like ginger, garlic and asafetida resulting in a tangy and vibrant dish.
Lemon Rice
Let’s try this quick and easy lemon rice recipe—a tangy, flavorful dish that’s perfect for busy days and brings back comforting childhood memories. Ready in minutes!
Ingredients
- 2 tsp vegetable oil
- ½ tsp mustard seeds
- 1 tbsp groundnuts (peanuts)
- ½ tsp urad dal (split black gram)
- ½ tsp chana dal (split chickpeas)
- 1 dried red chili
- 1 tsp grated or crushed ginger
- 1 green chili, finely chopped
- 1 sprig curry leaves
- ½ tsp turmeric powder
- 1 cup cooked and cooled white rice
- Salt to taste
- ½ tbsp freshly squeezed lemon juice (adjust to taste)
- Fresh coriander leaves for garnish
Instructions
- Heat the Oil: Start by heating 2 teaspoons of vegetable oil in a frying pan over medium heat.
- Add the Spices and Nuts: Once the oil is hot, add mustard seeds and let them crackle. Then, toss in the groundnuts, urad dal, chana dal, and dried red chili. Sauté until the peanuts are roasted and the urad dal turns a lovely golden brown.
- Sauté the Aromatics: Add the grated ginger, finely chopped green chili, and curry leaves. Sauté for about 30 seconds, allowing the flavors to meld together beautifully.
- Incorporate Turmeric: Now, reduce the heat to low and sprinkle in ½ teaspoon of turmeric powder. Stir well, ensuring the turmeric is evenly distributed without burning.
- Mix in the Rice: Immediately after, add the cooked and cooled white rice. Sprinkle salt to taste and gently mix everything together, taking care to coat each grain with the fragrant turmeric and spices.
- Finish with Lemon Juice: Once the rice is thoroughly combined, turn off the heat. Drizzle ½ tablespoon of freshly squeezed lemon juice over the rice. Adjust the amount of lemon juice based on your taste preference—more if you like it tangy! Give it one last gentle stir.
- Garnish and Serve: Finally, garnish with fresh coriander leaves. Serve with a side of yogurt, pickles, or crispy pappadums for a complete meal.
Nutrition Information:
Yield: 1 cup Serving Size: 1 cupAmount Per Serving: Calories: 250-300Total Fat: 10gSaturated Fat: 1gSodium: 200mgCarbohydrates: 45gSugar: 2gProtein: 6g
Try It Out!
Craving something tangy, simple, and utterly delicious? Try this lemon rice recipe today and experience a taste of my childhood! Don’t forget to share your version of the dish in the comments below. Also, if you make this dish, we’d love to see your creations! Share your photos on Instagram and tag us @Platefullofyumm. Happy cooking!