Zesty tempered basmati lemon rice tossed with golden fried cashews, crackled mustard, cumin, fresh ginger, and turmeric.
Lunch · 10 min prep · 15 min cook · serves 4 Newly added
Ingredients
- 2 cups basmati rice , cooked and cooled completely
- 3 tbsp lemon , freshly squeezed from 2 lemons; juiced
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 cup cashew , raw split
- 1 tbsp ginger , finely minced
- 1/2 tsp turmeric powder
- 1/4 tsp hing (asafoetida)
- 1 sprig curry leaves
- 1 tsp salt
Preparation
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Spread cooked basmati rice onto a wide platter to cool completely.
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Heat ghee in a heavy skillet over medium heat.
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Add split cashews and fry until pale golden; push to side of pan.
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Add mustard seeds and cumin seeds, allowing them to crackle.
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Add minced ginger, fresh curry leaves, and hing; sauté for 30 seconds until fragrant.
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Stir in turmeric powder, then immediately take pan off the flame.
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Stir freshly squeezed lemon juice and salt into warm seasoned ghee.
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Pour seasoned lipid mixture over cooled basmati rice.
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Gently fold rice using a wide spatula until yellow hue and cashews are evenly distributed.
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Cover and rest for 15 minutes before serving at room temperature.
In the tradition
While South Indian temple lemon rice typically utilizes parboiled grains and sesame oil, this North Indian temple adaptation popularized by Kurma Dasa features fragrant aged basmati rice dressed in cow’s ghee, golden split cashews, and fresh ginger.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 38, Lemon Rice)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.