Lemon rice with curry leaves and turmeric
Yellow, zingy basmati rice with mustard seeds and curry leaves. Brilliant with any curry or yoghurt.
- Time25 min
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice until the water runs clear. Cook it in plenty of boiling water for 10 minutes, drain and spread on a tray to cool and dry out.
10 min - 2
Heat the oil in a wide pan. Add the mustard seeds, and when they pop add the chana dal and cook for 1 minute until pale gold.
- 3
Add the dried chillies, curry leaves and ginger for 30 seconds. Stir in the turmeric.
- 4
Tip in the cooled rice and salt. Toss gently over a medium heat for 3 minutes until hot and evenly yellow.
3 min - 5
Take off the heat, pour in the lemon juice and fold in the coriander. Taste and add more lemon if you like it sharp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.