If you have leftover rice, this Tangy Tomato Lemon Rice is the best way to turn it into a quick meal. Most lemon rice recipes are quite dry, but my version uses tomatoes to make it juicy and extra flavorful.
With crunchy lentils and zesty lemon, it's a simple 15-minute lunch that my family loves. Much-loved Indian delicacy that can be teamed with Raw Banana Poriyal, Idli Podi Masala, or Sambhar curry!
This Indian Lemon Rice is an easy rice recipe that uses leftover boiled rice in a super delicious way. Flavored with fresh lemon juice, raw mango, curry leaves, chana dal, and green and red chilies, this twisted recipe of classical South Indian lemon Rice involves adding onion and tomato as well. This may be because I love rice loaded with many veggies.
The first time I tried Lemon Rice, it wasn't something I grew up with in my North Indian home. Rice for us usually meant jeera rice or a comforting bowl of dal chawal. But during a visit to a south Indian friend's home, I was served a plate of vibrant yellow Lemon Rice. The aroma of curry leaves and mustard seeds sizzling in oil was new to me.
The best thing about homemade Chitranna is the fragrance of the melting flavors of desi ghee, turmeric, and lemon!
If you love rice, you may also like popular rice recipes from my blog- Veg Brown Rice Pulao, Cilantro Lime Brown Rice, Veg Pulao, Pumpkin Coconut Rice.
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Ingredients of Indian Lemon Rice
- Boiled Rice- This recipe uses boiled rice that was left over a day before.
- Desi Ghee-If you are looking for vegan rice, you may use coconut oil or avocado oil, but the taste would vary.
- Indian Spices: Dried Red Chili, Mustard Seeds, Curry Leaves, Green Chili, Asafoetida (hing), Turmeric powder and Red chili powder.
- Lemon Juice
- Raw Mango- In addition to lemon juice, i have used fresh raw mango as well. I love tangy flavors. If you don't like tangy flavor a lot, skip raw mango.
- Onion & Tomato- Usually, classic lemon rice doesn't have onion and tomato. But I have added them as I love rice with vegetables.
- Chana Dal- The soaked and then fried Chana Dal in rice adds crunchy flavor. you may use white urad dal or peanuts too.
- Salt
How to Make Indian Tomato Lemon Rice
Step 1 Gather and Prep veggies
Wash and chop onion and tomatoes in small chunks. You may chop the curry leaves and green chili too.
In a heavy wok, add ghee. Once warm, Roast chana dal. After roasting for a min on simmer, add curry leaves. Then, add Asafoetida (hing), mustard seeds. When mustard seeds splutter, add onion.
Step 2 Saute Veggies & Flavor with Lemon
Once onions are transparent, add chopped tomatoes. Add turmeric powder, salt and red chili powder. Roast on simmer for about 2 min. Then add lemon juice and raw mango.
Step 3 Mix Rice
To the above sauteed vegetables, add boiled rice. Mix well and cook on slow flame with a lid.
Step 4 Serve It
Serve the hot lemon rice with curd or sambhar. Enjoy!
Expert Tips
- If you are using already boiled rice to make lemon rice, make sure to use a heavy bottomed wok or else rice would stick to the bottom of the utensil.
- The best is Iron wok, though heavy steel or cast iron works too.
- The boiled rice should be kept in refrigerator or else it might have bacterial growth in it. For making lemon rice, take it out just 10-15 min in advance.
- It is best to use left over rice as freshly boiled rice might make soggy lemon rice.
- Store the leftovers in an airtight container with a lid in the refrigerator for about 2-3 days.
What To Serve With Tomato Lemon Rice?
You may team it with any curry dishes, sambhar, tomato garlic chutney, green coriander chutney, coconut chutney, or homemade curd.
Recipe FAQs
The most popular Indian rice dish is classically called Biryani- Blend of whole Indian spices, vegetables and meat in rice. If you omit non-vegetarian part, it is called Veg Biryani.
Chitranna means lemon rice. It's a popular rice dish from South India.
More Gluten-Free Recipes:
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Tomato Lemon Rice
Equipment
- 1 Wok heavy bottomed
Ingredients
- 1 medium onion sliced
- 1 medium Tomato sliced
- 1 large fresh lemon
- 10 small curry leaves fresh
- 1 tablespoon Chana dal can soak for 15 min
- 1 teaspoon Mustard seeds black
- 1.5 teaspoon Red Chilly powder
- 1 teaspoon Turmeric powder(haldi)
- 1 large Dried Red Chilly
- 1.5 tablespoon Desi Ghee
- 3 cups Boiled Rice
- ¼ teaspoon Heeng (Asaefotida) optional
- 1 tablespoon raw mango grated, optional
- salt as per taste
- 1 piece red chili dried optional
- 1 small green chili optional
Instructions
- Wash all vegetables under tap and chop them in small chunks.
- You may soak Chana dal when you begin with the Tadka for around 15 min.
- I have used leftover rice. In case you wish to have fresh boiled rice, it would take additional 15 min. Soak rice for 20 min. Boil them for 10 min till tender and drain excess water from the pan.
- Take a heavy bottomed Kadai/Pan and heat desi ghee in it. Add ¼ teaspoon Heeng. Add Mustard Seeds.
- Remove water from soaked Chana Dal and add it to kadai. Cook for less than a min.
- Add curry leaves.
- Add onions. Cook for 2 min till they are transparent.
- Add spices.
- Add chopped tomatoes.
- Add salt as per taste.
- Add grated Raw Mango. Cook for 1min.
- Add lemon juice around 1 tablespoon. Can add more if you want more tangy.
- Add boiled rice and mix well.
- The Indian Lemon rice is ready!! Enjoy with curd or green chutney!!
Notes
- If you are using already boiled rice to make lemon rice, make sure to use a heavy bottomed wok or else rice would stick to the bottom of the utensil.
- The best is Iron wok, though heavy steel or cast iron works too.
- The boiled rice should be kept in refrigerator or else it might have bacterial growth in it. For making lemon rice, take it out just 10-15 min in advance
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 255 |
| % Daily Value* | |
| Total Fat 5.1g | 7% |
| Saturated Fat 3.1g | 15% |
| Cholesterol 8mg | 3% |
| Sodium 4mg | 0% |
| Total Carbohydrate 47.5g | 17% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 2.4g | |
| Protein 4.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 31mg | 2% |
| Iron 2mg | 9% |
| Potassium 111mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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