Enjoy a fresh and healthy South Indian Lemon Rice made with Pure Kachi Ghani Sesame Oil. Light, aromatic, and perfect for quick meals, lunchboxes, and travel.
Ingredients:
For making lemon rice, take 2 cups of cooked rice. The rice should be cool and not sticky, as cooled rice mixes better without breaking. Use 3 tablespoons of pure sesame oil, which gives a nice aroma and rich taste to the dish. For tempering, take 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, and 1 teaspoon of chana dal. These ingredients add crunch and flavor when lightly fried in oil. Add 2 dry red chilies, which can be broken into halves if you prefer extra spice, and a few fresh curry leaves that bring a strong and pleasant aroma. Include 1 green chili, slit in the middle, to give some extra heat. Add ¼ teaspoon of turmeric powder for a nice yellow color and mild earthy taste. Then squeeze the juice of 1 lemon for a fresh and tangy flavor, and add salt as per your taste to complete the dish.
How to Make:
Step 1: Prepare the tempering
Start by placing a pan on medium flame and pour in 2 to 3 tablespoons of pure sesame oil. Let the oil heat up well. Once it’s hot, add 1 teaspoon of mustard seeds and wait for them to start popping. This may take a few seconds. As soon as they begin to splutter, add 1 tablespoon of urad dal and 1 tablespoon of chana dal. Stir the dals continuously so they don’t burn. Cook them until they turn light golden brown. Now add 2 to 3 dry red chilies (break them into halves if you like), a few fresh curry leaves, and 1 finely chopped green chili. Fry everything together for 30 to 40 seconds until the spices start giving a nice aroma and everything looks well roasted.
Step 2: Add turmeric powder and rice
Once the tempering is ready and aromatic, lower the flame and add ¼ teaspoon of turmeric powder to the pan. Mix gently so that the turmeric spreads well into the oil and spices. Now, take 2 to 3 cups of cooked rice that has cooled down (leftover rice from the fridge also works well). Add the rice to the pan slowly and carefully. Using a flat spoon or spatula, mix the rice with the tempering ingredients. Stir gently and evenly so the rice grains remain whole and do not break or turn mushy.
Step 3: Add salt and lemon juice
Now sprinkle salt as per your taste into the rice. Then, squeeze the juice of half to one lemon directly into the pan, depending on how tangy you like your lemon rice. Fresh lemon juice gives the best flavor. Mix everything slowly and thoroughly so that the turmeric, lemon juice, salt, and tempering are well combined with the rice. You should see a nice yellow color and smell a fresh, zesty aroma.
Step 4: Rest and serve
Once everything is mixed well, turn off the flame and allow the rice to rest for 2 to 3 minutes. This helps the flavors settle and blend nicely. Now your lemon rice is ready to be served. It tastes best when served with cool curd, crispy papad, or a spicy pickle on the side. This dish is light, refreshing, and full of flavor, making it a great choice for lunch, dinner, or even as a lunchbox meal.
