Kitchen Recipe Collection
Indian Lemon Rice (Chitranna)
A bright, tangy, and incredibly flavorful South Indian rice dish tempered with mustard seeds, crispy lentils, peanuts, and fresh lemon juice.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- cooked short-grain rice
- lemons
- peanuts
- mustard seeds
- chana dal (split chickpeas)
- urad dal (black gram)
- curry leaves
- green chilies
- turmeric
- oil
Equipment
- Large wide pan or wok
Instructions
- 1
Prep the Rice
Ensure your cooked rice is completely cooled. Warm, freshly cooked rice will turn into a mushy paste when mixed. Spread it on a plate to cool.
- 2
Heat Oil
Heat oil (preferably sesame/gingelly oil) in a wide pan on medium heat.
- 3
Roast Peanuts
Add raw peanuts and roast them in the oil until they are crunchy and lightly browned. Remove and set aside so they stay crispy.
- 4
Temper Mustard Seeds
In the same oil, add mustard seeds. Wait until they start popping vigorously.
- 5
Fry Lentils
Add a teaspoon each of chana dal (split chickpeas) and urad dal (husked black gram). Fry them until they turn golden brown and nutty.
- 6
Add Aromatics
Toss in slit green chilies, dried red chilies, freshly grated ginger, and a generous handful of fresh curry leaves. Sauté for 30 seconds.
- 7
Add Turmeric
Add a pinch of hing (asafoetida) and half a teaspoon of turmeric powder. Turn off the heat immediately so the turmeric doesn't burn.
- 8
Add Lemon Juice
Squeeze the juice of 2 fresh lemons into the hot, spiced oil mixture. Add salt.
- 9
Mix the Rice
Add the cooled, cooked rice into the pan. Toss gently but thoroughly until every grain of rice turns a beautiful, vibrant yellow.
- 10
Add Crunch
Fold the roasted peanuts back into the rice for a wonderful crunch.
- 11
Rest
Cover the pan and let it sit for 5 minutes off the heat. This allows the rice grains to absorb the tangy, spiced lemon flavor.
- 12
Serve
Serve at room temperature. It is traditionally eaten with plain yogurt, pickle, or crispy papadums.
Cooking Tips
- Never boil the lemon juice, as it will turn unpleasantly bitter. Always add it after turning off the heat.
- Leftover, day-old rice stored in the fridge is absolutely perfect for this recipe.
Variations
- Raw Mango Rice: Substitute the lemon juice with grated raw green mango.
Chef's Notes & Storage
- A staple lunchbox and travel food in South India because it doesn't spoil easily and tastes great at room temperature.
Nutrition Estimate
320 calories · 7g protein · 48g carbs · 12g fat · 3g fiber per serving
