Yellow coloured lemon rice topped with whole cashews.

This Lemon Rice recipe comes from Chef Velu at Kalari Kovilakom and The Palace for Ayurveda. It’s a fantastic side dish for vegetables, dal or seafood.

Lemon Rice Recipe

2 - 4 servings


1 teaspoon sunflower oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon channa dal
1 Tablespoon cashews
1 teaspoon chopped ginger
½ teaspoon asafoetida powder
½ teaspoon turmeric powder
3 cups cooked basmati rice
Salt to taste
1 teaspoon chopped coriander leaves
1 Tablespoon lemon juice
1 teaspoon finey grated lemon zest


  1. Heat the oil in a sauce pan on medium heat and add the mustard and cumin seeds. When they start to crackle and splutter, add the cashew nuts and chana dal and cook until golden brown.
  2. Add the ginger and cook until fragrant (about 30 – 60 seconds) then stir in the asafoetida and turmeric.
  3. Add the cooked rice, salt, and coriander leaves.
  4. Enjoy sprinkled with lemon juice and garnished with lemon zest.

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