Receipe Title:Lemon Rice by @veggyfingertips

Origin Of Receipe:Karnataka

For How Many People:2

No Of Ingredients Used:17

How Many Minutes to Prepare: 15

How Many Minutes to cook: 15


  • 100 gram Sona Masoori Rice  (Donot use Basmati Rice),
  • 5-6 cashew-nuts 1tbsp raw peanuts,
  • 1/2 tsp Split Chickpeas (brown) Chana Dal,
  • 1/2 tsp Split and dehisced black gram lentils Urad Dal,
  • 1/2 tsp mustard (sarson) seeds,
  • 1/2 tsp cumin (jeera) seeds,
  • 1/2 tsp coriander powder,
  • 1 tbsp roasted gram lentils,
  • Pinch of asafoetida,
  • 1/2 tsp turmeric powder,
  • 1 big yellow lemon juice,
  • 2 green chillies,
  • 5-6 curry leaves,
  • Salt to taste,
  • 2 tbsp groundnut oil (use any other vegetable oil of your choice),
  • 1 tbsp chopped coriander leaves


Step By step Cooking Description:

Step 1. Cook the rice with 1/2 tsp oil and 8-10 drops of lemon juice.

Step 2. Once cooked spread the rice in a large bowl and mix remaining lemon and salt (Based on your taste you may increase or decrease the quantity ) Parallel

Step 3. Heat the frying pan and lightly roast cumin , mustard, roasted gram dal.

Step 4. Make a coarse powder of this in a mixer or best using a grinding stone.

Step 5. Heat the oil in the same pan, add chana dal , urad dal and groundnuts.

Step 6. Once they turn brownish red, add the cashew-nuts.

Step 7. Further add all the left over ingredients and mix well.

Step 8. Cook the mixture for maximum 2 minutes and turn off the heat.

Step 9. Allow the mixture to cool down, mix it with the rice and serve.

If you have fresh coconut available , you may add the grated coconut  for garnishing.

Health Benfits:

October in Europe is a rainy season and our bodies need to build resistance against fever and cold. Lemon rice is a perfect nutritious and easily digestible dish loaded with Vitamin C from lemon , Proteins from the peanuts and lentils and good carbohydrates from cooked rice.


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