Lemon Rice

The perfect way to use leftover rice. Lemon rice travels well, so it's a favourite for lunchboxes and trips.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 5 min
• Cook 10 min
• Vegan · gluten-free
• Famous in Karnataka & Tamil Nadu

Ingredients

• 500 g cooked rice, cooled
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 40 g peanuts
• 2 dried red chillies
• 1 green chilli
• 1 sprig curry leaves
• 1 pinch hing
• ½ tsp turmeric
• 1 tsp salt
• Juice of 1–2 lemons

Method

1. Heat oil, fry peanuts until crisp.
2. Add mustard seeds, chana and urad dal; when golden add chillies, curry leaves and hing.
3. Add turmeric, then the rice and salt. Mix gently on low heat for 2–3 minutes.
4. Turn off the heat and mix in the lemon juice.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.