• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Cooked rice tossed with a tangy lemon and spice tempering.


  • Basmati rice – 1½ cups
  • Lemon juice – 3 tablespoons
  • Oil – 2 tablespoons
  • Asafoetida (hing) – ¼ teaspoon
  • Dried red chillies, broken in half – 2 no
  • Split black gram (dhuli urad dal) – 1 tablespoon
  • Split Bengal gram (chana dal) – 1 tablespoon
  • Fenugreek seeds (methi dana) – ½ teaspoon
  • Peanuts – ½ cup
  • Mustard seeds – 1 teaspoon
  • Curry leaves -15-20 no
  • Turmeric powder – ¼ teaspoon
  • Salt – to taste
  • Chopped coriander leaves – 1 tablespoon



  1. Wash and soak rice in three cups of water for about half an hour.  Drain.
  2. Put the rice into a large microwave-safe bowl with three cups of water.  Cover with cling film stretched over the top and pierced with holes to allow the steam to escape. Cook on high (100%) for fourteen minutes.  Leave to stand for five minutes.  Spread the rice on a plate to cool.
  3. Put the oil into a microwave-safe bowl with the asafoetida, red chillies, urad dal, chana dal and methi dana. Cook, uncovered, on high (100%) for two minutes or until dals turn light brown.
  4. Stir in the peanuts, mustard seeds, curry leaves and turmeric powder. Cook, uncovered, on high (100%) for one minute.  Gently mix in the cooled rice, salt and lemon juice.
  5. Cook, covered, on medium (60%) for two minutes.
  6. Garnish with coriander leaves and serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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