September 28, 2016

Leftover rice, no prep work and only for 15 minutes?? This one is for you!!
This recipe is very popular in South India and as the name suggests, is infused with a lemon-y flavor.
The only garnish you need is pickle and papad.



1Take a bowl of water and soak the chana dal for 15-20 minutes. This step is optional because you can add the dal to tempering directly as well. I like the texture after they are soaked. After 15 mins, drain and set aside.

2Heat oil in a pan. Once the oil is hot, add hing and mustard seeds. Wait for the seeds to pop, then add chana dal, onions and ginger. Let the ginger and onions turn slightly brown and then add the curry leaves and dried red chilies.

3Cook for a few mins and then add peanuts. Stir. At this point add turmeric powder, fennel seed powder, salt and the cooked rice into the pan.

4Mix till everything is well combined. Squeeze in the lemon juice and serve immediately. With pickle and papad on the side.

If you want to add some richness to this dish you can do so by adding the following ingredients while tempering (before you add the rice)

½ cup cashews

½ tsp cumin

1 cup baby peas, boiled


5 cups cooked rice

2 tbsp Oil/ Coconut Oil/ Ghee

8-10 Curry Leaves

2/3 cup Roasted Peanuts

1 tsp Mustard Leaves

1 red onion, finely chopped

1 tsp Ginger, finely chopped

2 tbsp chana dal

3-4 Red Chilies

1 tsp Turmeric Powder

1/4 tsp fennel seed powder

to Taste Salt

Pinch Asoefothida / hing (optional)

1 1/2 Big Lemon Juice or 2-3 small Lemons