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Chitranna
Lemon Rice — What Becomes of Yesterday's Rice
🌱 Beginner🍚 Side Dish🌿 Vegan🕐 20 min
Cold rice, a tadka, turmeric, and plenty of lemon. In South India it's eaten for breakfast, packed into lunchboxes, and taken on train journeys. It's the best reason to deliberately cook too much rice.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time10 min
Total20 min
Serves3 servings
Contains:
MustardPeanut
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 5🎉 All done — enjoy!
- Fluff the cold rice with a fork so the grains sit separately.
- Heat the oil. Let the mustard seeds pop, then roast the chana dal and urad dal golden brown — this takes about 1 minute and gives the dish its bite.
- Add the peanuts for 1 minute, then the curry leaves, chilies, and asafoetida.
- Turn the heat down low and stir in the turmeric. Add the rice and salt and fold gently until everything is yellow.
- Take off the heat, squeeze the lemon over it, and fold in the coriander.
Tips
- The lemon juice always goes in off the heat. Cooked, it turns bitter.
- Freshly cooked warm rice turns mushy. Cold rice from the day before is genuinely better here.
- The two dals aren't a garnish, they're the crunch. Without them it's just yellow rice.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
