By Devi Poojari
November 24, 2025
If there is anything that constitutes a meal that requires assembling during busy weekdays, it is to ensure that leftovers from the weekend are used up, the dish is quick to make and still delicious to eat. This lemon rice recipe is one that serves as a foundation for a multitude of accompaniments to be paired with it, ideal for busy days when lunches must be wrapped up in a jiffy.
1 cup leftover rice 2 tablespoons raw peanuts 1 teaspoon mustard seeds 1 pinch asafoetida 6-7 curry leaves Juice of 1 lemon 1 tablespoon vegetable oil 2 dried red chillies, broken 1 teaspoon chana dal 1 teaspoon turmeric powder Salt, to taste
Heat the oil in a pan and temper the asafoetida, mustard seeds, red chillies and curry leaves.
Once they begin to splutter, add the chana dal and peanuts to sauté for 3-4 minutes, until they deepen in colour and crisp up.
Add the turmeric powder and salt to mix well before tossing in the rice and stirring gently.
Add the lemon juice once the flame has been turned off and mix well to combine. Serve warm.