Lemon Rice & Moong Dal Recipe – Authentic South Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Lemon Rice & Moong Dal Recipe – Authentic South Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Lemon Rice & Moong Dal. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s comfort food at its finest, and surprisingly easy to whip up! This isn’t just a meal; it’s a little piece of South India in your kitchen.

Why You’ll Love This Recipe

This Lemon Rice & Moong Dal is the perfect balance of tangy, savory, and comforting. It’s a one-pot wonder, making cleanup a breeze. Plus, it’s packed with goodness from the moong dal and is wonderfully customizable to your spice preference. Whether you’re looking for a quick weeknight dinner or a flavorful addition to a festive spread, this recipe delivers!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup rice
• 1 cup moong dal (split petite yellow lentil)
• 1 teaspoon roasted cumin powder
• 1 teaspoon coriander powder
• ½ – 1 teaspoon red chili powder (adjust to your spice level!)
• 1 tablespoon fresh scraped coconut
• 1 tablespoon chopped coriander
• 1 teaspoon lemon juice
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 8-10 curry leaves
• 1 teaspoon pure ghee
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Moong Dal: We’re using moong dal here, which is a split yellow lentil. It cooks quickly and adds a lovely creaminess to the rice. It’s much lighter than using chana dal, and I find it digests easier too!
• Mustard Seed Tempering: Don’t skip the tempering! It’s the foundation of South Indian flavor. Seeing those mustard seeds pop in hot oil is always a good sign.
• Curry Leaves: Fresh curry leaves are essential. They have a unique citrusy aroma that elevates the whole dish. If you can’t find fresh, dried will do in a pinch, but the flavor won’t be quite the same.
• Fresh Coconut: Traditionally, South Indian cooking uses a generous amount of fresh coconut. Some families (like mine!) love a really pronounced coconut flavor, while others prefer a more subtle hint. Feel free to adjust the amount to your liking. You can also use desiccated coconut if fresh isn’t available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice and moong dal together under cold water. Then, soak them in water for about 30 minutes. This helps them cook evenly and become nice and fluffy.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – that’s how you know they’re ready!
3. Add the turmeric powder, asafoetida (hing), and curry leaves to the pan. Sauté for a few seconds until fragrant.
4. Drain the soaked rice and lentil mixture and add it to the pan with the spices. Sauté for 4-5 minutes, stirring constantly, to coat the grains well.
5. Add boiling water – 2 cups for a pulav-like consistency, or 3 cups for a softer, porridge-like texture. I usually go for 2.5 cups.
6. Mix in the roasted cumin powder, coriander powder, red chili powder, lemon juice, and salt. Give everything a good stir.
7. Cover the pan and simmer until the grains are tender and the water is absorbed, about 15-20 minutes. Stir occasionally to prevent sticking.
8. Finally, finish with the fresh coconut, chopped coriander, and a dollop of ghee. Give it one last gentle stir.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan. Use a large enough pan so the rice and dal can cook evenly.
• Adjust the water amount based on your rice type. Some rice varieties require more water than others.
• Taste as you go! Adjust the salt and lemon juice to your preference.

Variations

This recipe is super versatile! Here are a few ways to make it your own:

• Vegan Adaptation: Simply skip the ghee! A little extra oil works perfectly fine.
• Adjusting Spice Level: If you like things mild, reduce the red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Using Different Lentils: While moong dal is traditional, you can experiment with toor dal (split pigeon peas) or masoor dal (red lentils). Just adjust the cooking time accordingly.
• Festival Adaptations: During Pongal or Makar Sankranti, my family adds a few chopped vegetables like carrots and peas for extra color and nutrition.

Serving Suggestions

Lemon Rice & Moong Dal is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Papad (crispy lentil wafers)
• Cool, creamy yogurt
• A simple vegetable side dish like stir-fried beans

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to rehydrate it.

FAQs

Let’s answer some common questions:

• What type of rice is best for this recipe? Sona Masoori rice is traditionally used, but any medium-grain rice will work well. Basmati rice can also be used, but it will result in a slightly different texture.
• Can I make this ahead of time? Yes, you can! It actually tastes even better the next day. Just reheat thoroughly before serving.
• How can I adjust the tanginess of the lemon? Start with 1 teaspoon of lemon juice and add more to taste. Remember, you can always add more, but you can’t take it away!
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice used in Indian cooking. It adds a unique savory flavor. You can find it at Indian grocery stores or online.
• Can I use pre-soaked rice and lentils to reduce cooking time? Absolutely! Soaking the rice and lentils for at least 30 minutes (or even overnight) will significantly reduce the cooking time.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!