Meatless Monday #7 – Indian lemon rice

So it looks like Sydney can be covered in a white blanket. Not snow mind you, but hail as seen from various news site. If you’re trying to make a Planet of the Apes spoof, better run to Bondi while you can. If the skate board park photos are anything to go by, it’s a perfect set up for the scene at the end of the movie.

In times of howling wind, I retreat to comfort food. In my case my addiction to rice in all its variety. Of late, I’ve been addicted to lemon rice. This savoury south Indian dish from Tamil Naidu goes well with any curry dish and can be eaten as a main dish. The yellow colour from the turmeric reminds me of the Indonesian Nasi Kuning, but they taste completely different. Maybe I’ll share that dish another time…

Ingredients – serves 4

  • 500g basmati rice
  • 3 tbsp peanut oil
  • 1 tsp mustard seeds
  • 10 – 12 curry leaves
  • 2 tsps chana dal, rinsed and drained
  • 4 -6 green chillies, de-seeded and chopped
  • 100 ml lemon juice
  • 1 tsp turmeric
  • pinch of asafoetida
  • 1 bunch of coriander, chopped


  1.  Soak the basmati rice in water for 30 minutes, drain
  2. Cook the rice in a large pan of salted boiling water for 18 – 20 minutes, or until cooked
  3. Heat the oil in a frying pan over medium heat, add the mustard seeds, curry leaves, chana dal and chillies. Stir fry for about 1-2 minutes or until the dal becomes light brown. Add the lemon juice, tumeric and asafoetifa and stir for 15 seconds. Pour the mixture over the cooked rice, sprinkle the coriander on top of the rice

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