Lemon Rice with Egg Roast

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I have never been a fan of the lemon rice because of the tartness from it. Right from my childhood I would lean towards tomato rice or the humble curd rice for packed lunches and travel  lunch packs. Until a few years back I got to taste my sisters recipe and loved it. She prepared it with the right amount of acidity and tartness to it. I have stuck to it now making a few tweaks here and there. I am pleasantly sure this is how its prepared in many homes. Packed lunches mean egg and lemon rice. I wanted to make a egg roast with masalas in hand making it a great accompaniment. Gingelly oil is used in this recipe and its unique flavour stands out. Another thing with this dish is that there is a mixture of textures going on.The fluffy rice tossed with the crunch Dals and Nuts adds a interest to the recipe.



Measuring cup used : 160 ml

Serves : 3-4

Lemon : 3/4 of a large lemon about 2-3 tbsp

Rice : 2 Cups Basmati

Gingelly oil : 1.5 tbsp

Mustard : 1/2 tsp

Dry Red Chillies : 3-4 , broken into 2

Channa Dal : 2 tsp

Urad Dal : 2 tsp

Asafoetida : 1/4 tsp

Cashews : 12 whole or broken to 2

Curry leaves : 1 sprig

Turmeric : 1/2-3/4 tsp

Ginger : 1 tsp , thinly sliced/julienned

Water : 2 tbsp

Method : 

Soak the basmati rice in water for about 30 mins. Drain and set aside

Pressure cook with about 3.5 Cups water, 1 tsp oil for 2 whistles. Keep aside

Mix 2-3 tbsp freshly squeezed lemon juice with 2 tbsp water , 1.5 tsp salt and turmeric. Set aside

Heat a wide pan, add the gingelly oil. Now add the Dals and the Cashew. When brown, Drain, remove and keep aside.

To the same oil, add mustard red chillies, asafoetida, curry leaves and ginger. After about 45 seconds, add the lemon water mixture and let it come to a boil.

Add the rice. Toss and turn off heat.Serve hot.

For the Egg Roast

Eggs : 2 Boiled and peeled

Onion : 1 medium, thinly slices

Cumin : 1/4 tsp

Tomato : 1/2 thinly sliced

Chilli powder : 1/2 tsp

Ginger garlic paste : 1/4 tsp

Coriander powder : 1/2 tsp

Garam masala : a pinch

Pepper powder : 1 tsp

Coriander leaves:  few, chopped

Oil : 1 tbsp


Heat oil in a pan, add the mustard, cumin, allow to crackle

Add the thinly sliced onion and the ginger garlic paste

Saute till well soft and beginning to turn brown

Now add the tomatoes and the powders. Saute well.

Finally add the coriander leaves and saute till the oil separates

Now toss the eggs cut into 2.


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