How to make it
6 steps. Take it one step at a time.
Heat the peanut oil
Heat the peanut oil in a pan over medium heat. Once hot, add the raw peanuts and fry until they turn golden brown and crunchy.
3 minAdd the mustard seeds
Add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Fry until the lentils turn golden.
2 minAdd the minced ginger, slit green chilies, curry leaves, and asafoetida
Add the minced ginger, slit green chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the aromatics release their fragrance.
1 minTurn the heat to low
Turn the heat to low. Add the turmeric powder and salt, then pour in the fresh lemon juice. Mix well and immediately turn off the heat to prevent the lemon juice from turning bitter.
1 minAdd the cooked rice
Add the cooked rice to the pan. Gently fold the rice into the tempering until every grain is evenly coated and yellow. Check for salt and adjust if needed.
Garnish with fresh chopped cilantro
Garnish with fresh chopped cilantro. Serve warm or at room temperature.
A little kitchen wisdom
Traditional South Indian lemon rice is best made with cooled, leftover rice as the grains stay separate. Use sesame oil (gingelly oil) for the most authentic flavor.
