Recipe: Lemon Rice
Lemon rice or Chitranna as it is known in Kannada, is the easiest but yummiest rice dish. With spices and lemon, this spicy tangy rice is best enjoyed with some some rice papad. Makes an excellent lunchbox or travel food option as it tastes equally good whether hot or cold. The other good thing about this rice dish it that you can use leftover plain rice.
Refreshingly Lemony
The first appealing thing about lemon rice is the lovely fresh yellow colour and secondly it definitely the lemony taste. Eat it alone, hot or cold, have it with sambhar or yogurt it tastes yum. A good way to create a new dish with leftover rice. Simple ingredients make it tasty.
Memories
The first time I had lemon rice was in India when I had to make a train journey from Mumbai to Jammu. That was a very long time ago. My sister in law’s house help back then was from Tamil Nadu. He said “mataji aap ke liye khana pack kiya hai, train mai kha lena”. Besides some packet snacks he had packed lemon rice for me. At first I thought how am I going to eat rice along? But I was hungry. A spoonful and I was hooked onto this lemony rice.
When I got back to Mumbai, asked him to show me how he made it. And he did. Since then leftover rice for me is either lemon rice or Gujarati style vagharelo bhaat.
A few days ago I had guests over for dinner. I made idli sambhar and wanted something simple to accompany it just in case someone felt unsatisfied with just idlis. When in doubt, I find that any type of rice dish acts as a filler . Not only did they like the idli sambhar but also loved the lemon rice.
Theme: Railway Recipes
This theme was suggested by Seema who blogs at Mildly Indian. She requested that we make any food that is served on the trains or something we carry to enjoy on the train. I’ve done quite a few train journeys in Kenya, India, Canada and a couple in UK. I remember the delicious piping hot vegetable samosas we were served on the Rajdhani. Actually, was in a dilemma whether to make the samosa or lemon rice. Lemon rice it was as I wanted to use the ingredients that my partner Sasmita suggested. She asked me to use peanuts and curry leaves which are more suitable for lemon rice than samosa. In return I suggested she use mustard oil and chaat masala. Using those two ingredients she has prepared a famous, healthy and easy to make Jhal Muri Recipe.
My second partner for this theme is Seema. I suggested that she uses coriander powder and ginger. With those two she decided to make Indian Railway Aloo Curry a meal that her father would buy for the family to enjoy during their train trips to Delhi.
Food And Train
When the kids were growing up, train journeys between Mombasa – Nairobi were a delight both for me and the kids. The train would leave the station on the dot at 7 p.m. However, reaching at the other end at 8 a.m. next day was not always true. But these journeys on the sleeper train is very much memorable for the kids. At that time food requests for our dinner and early breakfast were numerous.
Some Of The Food I Carried For Our Train Journeys Were:
Crossing Kenya On The ‘Iron Snake’
Built by the British Empire to link the Indian Ocean with Lake Victoria this train service ran every day from Mombasa to Kisumu, via Nairobi the capital city. When I was young, have made train journeys from Nairobi to Mombasa. Back then steam engines were used. These were replaced by the diesel ones around 1980. Clean, white bedding was provided in the first and second class. Either you carry your food and drinks or opt for the meal provided by Kenya Railways. The unmistakably British formal dining experience gives a faded glimpse into a bygone era of elegance; they still use the china, crystal and silverware. What I enjoyed the most if we opted for the KR dinner was the fresh fruit served with whipped cream.
Unfortunately, this iconic, historical train service ended around 2007-2008, due to mismanagement, corruption.
The New SGR
The standard gauge replaced the metre gauge. The journey between Mombasa Nairobi was cut down from almost 12-15 hours journey to just 5 hours. The maiden journey took place on 31st May 2017. Hubby and I travelled by the new SGR twice. Back then they served only snacks so we could carry our own food. During those journeys I took:
Train Journey Of A Lifetime – Rocky Mountaineer
Hubby and I did this fantastic, picturesque journey in 2019. We opted for the Journey Through The Clouds package which started from Vancouver and ended in Calgary. The actual train journey is for 2 days, Vancouver to Kamloops and then Kamloops to Jasper. The same company organizes for a bus to complete the rest fo the journey. Trains cannot pass through the National Parks.
The food on the train was superb and served in style by the chef. We had two meals on board, breakfast and lunch. In between plenty of snacks and the journey would end with some tea time snack. Best ever Bloody Marys I’ve had on the train. And desserts are to die for.
Ingredients Required For Lemon Rice
- Rice – you need cooked rice for this recipe. I have used leftover basmati rice. Use any rice that gives you separate grains and not sticky rice. Alternately, Masoori rice is another recommendation.
- Peanuts – without peanuts, this rice dish is incomplete. Use normal raw peanuts.
- Cashew Nuts – optional. I like add them for that extra bite and flavour.
- Urad dal – split black gram without the skin. Readily available in all Indian Stores and online.
- Chana Dal – split chickpea. I prefer to use roasted chana dal for this recipe. Readily available in all Indian Stores and online.
- Dry Red Chillis – adds a lovely flavour. Optional.
- Curry Leaves – use 1 sprig fresh or dried leaves.
- Ginger – peeled and minced or finely chopped.
- Green Chilli – add according to your taste. Slice them or minced if you are making the rice for kids.
- Oil – I have used sunflower oil. Use whichever oil you prefer.
- Mustard Seeds – rai, sarson dana. Readily available in all Indian Stores and online.
- Asafoetida – hing. For a gluten free version omit asafoetida as most contain wheat.
- Salt – add according to your taste.
- Turmeric Powder – hardar, haldi. Readily available in all Stores and online.
- Water – need about 2-3 tbsp. It helps to soften the lentils. Optional ingredient if you like the bite that the lentils add to this dish.
- Lemon Juice – adjust the amount required according to your taste.
- Fresh Coriander – washed and chopped.
Watch How To Make Lemon Rice, South Indian Style
LEMON RICE
Ingredients
- 4 cups cooked rice the grains should be separate
- 2 tbsp oil
- 2 dry red chillis
- 1 tsp mustard seeds
- 1 tbsp split chickpeas
- 1 tbsp split black gram lentils
- ¼ cup peanut
- 2 tbsp cashew nut pieces
- ¼ tsp turmeric powder
- ⅛ tsp asafoetida
- 1 tsp ginger paste
- 1 green chilli sliced
- 1 sprig curry leaves
- 1 tsp salt
- 2 tbsp water
- 2-3 tbsp lemon juice
- 1 tbsp fresh coriander chopped
Instructions
- Heat oil in a wide pan over low heat. Roast the peanuts stirring them constantly till they turn light brownish in colour.
- Remove the roasted peanuts and keep on the side.
- Roast the cashew nuts. Remove and keep on the side.
- Add more oil if required.
- Add mustard seeds, red chillis, chana dal, urad dal and saute till the lentils turn light brown in colour.
- Add the curry leaves, ginger paste and chopped green chilli. Saute for a few minutes.
- Add asafoetida and turmeric powder.
- Add water. Allow the dals and spices to cook till the water evaporates. This makes the lentils a bit soft. Can omit this step if you want to.
- Add the rice.
- Add salt, peanuts and cashew nuts. Mix thoroughly but gently. Allow the rice to become hot.
- Take the pan off the heat once the rice becomes hot.
- Add coriander and lemon juice.
- Serve immediately with some fried rice papad, yogurt or pickle on the side. Or pack it in suitable container to enjoy as lunch or travel food.
Notes
- Can omit adding cashew nuts. I love the taste of them in the rice.
- Adjust the amount of green chillis according to your taste. If preparing for kids add chilli paste instead of chopped ones.
- Adjust the amount of lemon juice and chillis according to your taste.
- Can use leftover rice. The grains should be separate.
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