Lemon Rice with Mustard Seeds and Curry Leaves

A bright and flavorful Indian-inspired lemon rice, perfect as a refreshing side dish. The mustard seeds and curry leaves add a delightful aroma and taste.

Prep Time

15 minutes

Total Time

45 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.41/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupBasmati Rice(Long-grain rice works best.)

£0.30

2cupsWater(For cooking the rice.)

2tablespoonsVegetable Oil(Can use coconut oil for a slightly different flavor.)

£0.05

1teaspoonMustard Seeds(Black or brown mustard seeds.)

£0.03

15leavesCurry Leaves(Fresh curry leaves are best, but dried can be used (use less).)

£0.40

1wholeDried Red Chili(Optional, for a touch of heat. Can be broken into pieces.)

£0.10

0.5teaspoonTurmeric Powder

£0.02

0.3teaspoonAsafoetida (Hing)(Optional, but adds a unique flavor. Use sparingly, it's potent!)

£0.15

2tablespoonsLemon Juice(Freshly squeezed is best. Adjust to taste.)

£0.15

To tasteSalt(Start with 1/2 teaspoon and adjust.)

2tablespoonsPeanuts(Optional, roasted and unsalted.)

£0.10

2tablespoonsCashews(Optional, roasted and unsalted.)

£0.25

1tablespoonChana Dal (Split Chickpea Lentils)(Optional, but adds a nice crunch.)

£0.04

1tablespoonUrad Dal (Split Black Gram)(Optional, but adds a nice crunch.)

£0.04

Total Cost

£1.63

£0.41 per serving

Instructions

1.
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2.
In a pot or pan, combine the rinsed rice with water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked through. Once cooked, fluff the rice with a fork and set aside to cool slightly.
3.
While the rice is cooking, heat the oil in a separate pan over medium heat.
4.
Add the mustard seeds to the hot oil. When they start to splutter (pop), add the curry leaves, dried red chili (if using), chana dal, and urad dal. Sauté for about 30 seconds, or until the curry leaves are fragrant and the dals are lightly browned.
5.
Add the turmeric powder and asafoetida (if using) to the pan. Sauté for another 10 seconds, being careful not to burn the spices.
6.
Add the peanuts and cashews (if using) and sauté for about 1-2 minutes until lightly golden.
7.
Pour the lemon juice and salt into the pan with the spices and nuts. Stir well to combine.
8.
Add the cooked rice to the pan and gently mix everything together, ensuring the rice is evenly coated with the lemon-spice mixture. Be careful not to break the rice grains.
9.
Serve the lemon rice warm or at room temperature. Garnish with fresh cilantro if desired.

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My Notes

Nutrition Information

Nutrition per serving (180g)

425 kcal / 1778 kJ

Carbs

55g

21% of RDA

Fat

19g

27% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

1 g

1% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of lemon juice to your preference. Taste the rice and add more lemon juice if needed.

If you don't have fresh curry leaves, you can use dried curry leaves. Use about half the amount.

For a richer flavor, you can add a small knob of butter or ghee to the rice while it's cooking.

Leftover lemon rice can be stored in an airtight container in the refrigerator for up to 3 days.

If you are using day-old rice, sprinkle a little water on the rice before adding to the pan. This will prevent the rice from drying out when mixing in the tempering ingredients.

Cooking Equipment

Stove

Large pot or pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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