Lemon Rice by Tarla Dalal

Tarla.Dalal's picture

Nov. 20, 2013

A hassle-free lunch-box option, lemon rice is a favorite with young and old alike in southern India! Lemon adds the tanginess, while the tempering imparts the aroma to this simple rice delicacy.


Oil 1 Tablespoon
Mustard seeds 1/2 Teaspoon (((rai / sarson)))
Urad dal 1/2 Teaspoon (((split black lentils)))
Chana dal 1 Teaspoon (((split Bengal gram)))
Curry leaves 6 (((5
Grated ginger 1/2 Teaspoon
Whole dry kashmiri red chilies 2 , torn
Turmeric powder 1/2 Teaspoon
Cooked rice 2 1/2 Cup (40 tbs)
Lemon juice 1 1/2 Tablespoon
Salt To Taste



1. In a broad non-stick pan, heat oil and add the mustard seeds. Allow it to splutter.

2. Add the urad dal, chana dal, and curry leaves. Saute on medium flame for 1 minute or until light brown.

3. Add ginger, red chilies and saute for 30 seconds.

4. Stir in turmeric powder and rice. Mix well and cook on a medium flame for 1-2 minutes, while stirring continuously.

5. Add lemon juice and salt. Stir and cook for 1 to 2 minutes, while stirring occasionally.


6. Serve hot and enjoy!


Add peanuts if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 192Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 98 mg4.08%

Total Carbohydrates 34 g11.3%

Dietary Fiber 1 g4%


Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet