Tangy Lemon Rice with Peanuts

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“One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt.”

Ingredients Nutrition


  1. Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
  2. When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
  3. Saute for about 2 minutes.
  4. Then add cooked rice and salt and saute for another 5 minutes.
  5. Remove from flame, add lemon juice and mix well.
  6. Garnish with chopped corriander and serve!
  7. Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.

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