Spicy lemon rice
- Published: 18 Oct 17
- Updated: 18 Mar 24
This lemon rice is light, fresh and it’s quick to make. Enjoy it as part of a thali (a platter made up of various dishes) or alongside a fragrant curry.
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Serves 6
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Hands-on time 10 min, simmering time 12 min
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Ingredients
- 1 tbsp sunflower oil
- 1½ tsp black mustard seeds
- 1½ tsp split black lentils (urad dhal)
- 1½ tsp split chickpeas (chana dhal)
- 4 dried red chillies
- 1 tsp salt
- 1 tsp ground turmeric
- 400g white basmati rice
- 1 litre boiling water
- 3 tbsp lemon juice
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Method
- Heat the oil in a wide saucepan over a medium heat. Add the mustard seeds, split lentils, split chickpeas and dried chillies, then cook for about 1 minute or until they begin to sizzle. Stir in the salt and turmeric, then add the rice and mix well to coat.
- Slowly stir in the measured boiling water. Cover the pan with a lid, then cook over a low heat for 12 minutes or until the rice is cooked. Stir in the lemon juice. Serve hot with sambhar (see right) or chutney, if you like.
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- Recipe from August 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 271kcals
- Fat
- 2.7g (0.4g saturated)
- Protein
- 6.7g
- Carbohydrates
- 54.6g (0.3g sugars)
- Fibre
- 0.8g
- Salt
- 0.8g
delicious. tips
Add the finely grated zest of 1 lemon to the rice before serving for a little extra zing. If you can’t find split black lentils, use split yellow peas instead.
Fry the spices a few hours in advance. Or make the whole dish up to 24 hours ahead: spread over a tray and cool quickly (within 1 hour), cover and chill. Reheat in a microwave.
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