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Lemon Rice - crunchy, flavorful, tasty and tangy dish that is easy to make with few ingredients under 10 min if you have precooked rice.


  • 3 to 4 cups cooked rice.
  • 1.5 to 2 tablespoons lemon juice or add as required.
  • 1 teaspoon mustard seeds.
  • 1 teaspoon urad dal (spilt and skinned black gram).
  • 2 dry red chilies – preferably seeds removed.
  • 1 teaspoon chopped green chilies or 1 to 2 green chillies – chopped.
  • 12 to 15 curry leaves.
  • 1 generous pinch asafoetida (hing).
  • 1/2 teaspoon turmeric powder.
  • 1 tablespoon cashews – halved or chopped (optional).
  • 1/4 cup peanuts – optional.
  • 3 tablespoons sesame oil (gingelly oil) or any neutral oil.
  • salt as required.


  • In a small frying pan, heat 2 tablespoons sesame oil.
  • First fry the peanuts until crunchy and then set them aside.
  • In the same oil, then fry cashews until golden.
  • Remove and set aside.
  • Now add 1 tablespoon sesame oil in the same pan.
  • Keep the flame to a low.
  • Add the mustard seeds and let them crackle.
  • Once the mustard seeds begin to crackle, add the urad dal.
  • Fry until the urad dal turns golden.
  • Fry everything on a low flame, so that the lentils do not burn.
  • Then add the red chilies, green chilies (chopped) and curry leaves.
  • Sauté for a few seconds until the red chilies change color.
  • Switch off the heat and add the asafoetida and turmeric powder.
  • Mix very well Immediately pour this tempering mixture on cooked and cooled rice.
  • Add the fried peanuts and cashews, lemon juice, salt.
  • Mix very well.
  • Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes.
  • Garnish Lemon Rice with some chopped coriander leaves.

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