I grew up eating lemon rice on sunny days and packed lunches. The tangy lemon and warm spices always feel like comfort food – it’s the dish that takes me right back to childhood. I remember summer picnics and train trips where this zesty rice was a staple, somehow staying fresh all afternoon thanks to the turmeric. Now I’ve given the classic a fun twist with golden roasted garlic and sweet green peas, making it even more irresistible. Just serving it up seems to lift everyone’s mood with its bright aroma and color.
Ingredients
2 cups basmati rice (or any long-grain rice)
2 tbsp oil (coconut oil or vegetable oil)
1 tsp mustard seeds
1 tbsp chana dal (split chickpeas; optional for crunch)
1 tbsp urad dal (split black lentils; optional)
A pinch of turmeric powder (for color and preservative benefits)
4–5 cloves garlic, thinly sliced
1 cup green peas (fresh or frozen)
10–12 curry leaves
1–2 green chilies, slit (optional for heat)
½ tsp asafoetida (hing; optional)
3–4 tbsp lemon juice (freshly squeezed; adjust to taste)
Salt, to taste
2 tbsp roasted peanuts or cashews (optional garnish)
Fresh cilantro leaves, chopped (optional garnish)
Preparation
1. Cook the rice: Rinse the rice under cold water until it runs clear. In a pot, combine the rice with 4 cups water (a 2:1 water-to-rice ratio), ½ tsp salt, and ½ tsp turmeric (for the sunny color and gentle preservative effect). Bring to a boil, then cover and reduce heat. Simmer for about 15–20 minutes, or until the rice is tender. Turn off the heat and let it sit, covered, for a couple of minutes. Fluff the rice gently with a fork and spread it on a platter or tray to cool slightly – this extra step prevents the grains from clumping.
2. Make the tempering: In a pan, heat the oil over medium heat. When the oil shimmers, add the mustard seeds and let them pop. Add the soaked chana dal and urad dal and fry until they turn golden brown. Toss in the curry leaves and green chili, which should sizzle immediately. Add the sliced garlic and sauté for just a few seconds until it’s fragrant and lightly golden (be careful not to burn it). Stir in a pinch of asafoetida and another ¼ tsp turmeric for color, then immediately turn off the heat.
3. Add peas: Stir in the green peas and a bit of salt. Cook only until the peas are just tender (about 1–2 minutes). If you’re using roasted peanuts or cashews, add them now and mix them through.
4. Combine rice and lemon: Turn off the heat completely, then add the cooked (and cooled) rice to the pan (or pour the tempering into the rice bowl). Drizzle the lemon juice over the rice (about 2–3 tablespoons to start) and gently fold everything together so the lemony tempering coats the rice. The grains should turn a pale yellow. Taste and add more salt or lemon if needed, then sprinkle chopped cilantro on top.
5. Fluff and serve: Using a fork or spatula, gently fluff the rice so the grains stay separate. Serve the rice warm alongside your favorite sides (see below).
Tips for Flavor and Texture
Rinse thoroughly: Rinsing rice removes excess starch, which helps the grains stay separate.
Add acid early: Try adding a little lemon juice to the cooking water (about ¼ teaspoon). This trick brightens the rice’s color and helps prevent clumping.
Coat with fat: Stir a tablespoon of oil or butter into the rice before or during cooking. The fat coats the grains so they slide past each other instead of sticking together.
Cool before lemon: Let the rice cool for a few minutes after cooking. Avoid squeezing lemon juice into very hot rice or tempering, as heat can mute the lemon’s bright flavor and diminish some nutrients.
Fluff gently: Once mixed, fluff the lemon rice carefully with a fork. This keeps the texture light and airy.
Season to taste: Start with 2–3 tablespoons of lemon juice for 2 cups of rice and adjust from there. Always taste and tweak salt and lemon at the end to match your preference.
Serving Suggestions
Yogurt or Raita: A spoonful of plain yogurt or cooling cucumber raita complements the tanginess.
Pickles & Chutneys: Tangy pickles (mango, lime) or chutneys (tomato, mint) add extra zing.
Crispy Sides: Serve with crunchy papadams, roasted peanuts, or simple fried snacks (like masala vadas).
Warm Accompaniments: This rice pairs beautifully with a lentil dal or vegetable curry. It also stands alone as a satisfying one-pot meal.
Why I Love It
I love this dish because it’s pure comfort and nostalgia. The bright yellow rice with pops of green peas always feels like a hug in a bowl. As a kid, Mom would pack it on trips—those citrusy notes and turmeric meant it stayed fresh for hours. Now, when I cook this fusion version with extra garlic and peanuts, the whole house smells like sunshine. Every bite brings a smile: it’s flavorful, wholesome, and brimming with happy memories.
The Pinch of Masala 