Vegan Lemon Rice
Lemon Rice is a bright, refreshing South Indian classic: fluffy long‑grain rice tossed with fresh lemon juice, toasted nuts, aromatic spices, and curry leaves. This fully vegan version keeps the perfect balance of tangy, savoury, nutty, and subtly spiced flavours — naturally dairy‑free, quick to prepare, and ideal for meals, picnics, or festivals.
Shared by meera
Time
30 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 1 cup uncooked basmati or long‑grain white rice
- 3–4 tbsp fresh lemon juice (adjust to taste)
- ÂĽ tsp turmeric powder,, Salt to taste,, 2 tbsp peanuts or cashews
- 1 tsp mustard seeds,, 1 tsp split urad dal,, 1 tsp split chana dal,, 1–2 fresh green chillies, slit
- 1 sprig fresh curry leaves.. Pinch of asafoetida (hing, optional)
- 1 tbsp coconut oil or neutral oil,, 2 cups water for cooking rice
👩‍🍳 Instructions
- 1
Cook rice: Rinse rice well, then cook with water, turmeric, and a pinch of salt until fluffy and grains remain separate. Spread on a large plate to cool slightly.
- 2
Temper: Heat oil in a pan over medium heat. Add mustard seeds; once they pop, add urad dal, chana dal, peanuts, green chillies, curry leaves, and asafoetida. Fry gently until dals turn golden and nuts are crisp.
- 3
Combine: Turn off the heat, stir in fresh lemon juice and extra salt if needed. Add the cooked rice and toss very gently until every grain is evenly coated with the flavourful mixture.
- 4
Rest: Let it sit for 5–10 minutes so the lemon aroma infuses fully into the rice.
- 5
Serve: Enjoy warm or at room temperature with papad, pickle, or any vegetable curry.