South Indian Lemon Rice with Chana Dal and Curry Leaves
This traditional South Indian dish combines lemony zest with earthy spices and chana dal for a deliciously refreshing and wholesome meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice
- 1
Rinse the rice
Rinse the basmati rice under running water until the water runs clear.
- 2
Soak the rice
Soak the rice for 30 minutes, then drain.
- 3
Cook the rice
Bring 4 cups of water to a boil in a pot, add salt and the soaked rice, and cook until just done. Drain and set aside.
Making the Tempering
- 1
Heat the oil
Heat oil in a large pan over medium heat.
- 2
Add mustard seeds
Add the mustard seeds and allow them to splutter.
- 3
Sauté dals
Add the chana dal and urad dal, and sauté until golden.
- 4
Add asafoetida and curry leaves
Add asafoetida and curry leaves.
How to Make South Indian Lemon Rice with Chana Dal and Curry Leaves
Total time: 1 h · Yields 4 servings
- 1
Combine rice and tempering
Carefully fold the tempered spices into the cooked rice.
- 2
Flavor with lemon
Pour in the lemon juice, sprinkle turmeric, and mix gently to coat evenly.
- 3
Adjust seasoning
Adjust salt to taste, ensuring all flavors meld beautifully together.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store the lemon rice in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, lemon rice can be made a day ahead; reheat gently before serving.
What can I substitute chana dal with?
You can use yellow split peas if chana dal is unavailable.
Is there a way to make this dish spicier?
Add more dried red chilies or sprinkle with red chili powder.
Can lemon rice be frozen?
It is best to enjoy fresh, but you can freeze it for up to a month. Defrost completely before reheating.
Explore more from TastyFood
Looking for something different? Browse by category.