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Rice & pongal

Limbu Pongal

Lemon rice

Lemon rice with a golden dal-and-curry-leaf tempering.

Vegetarian

Start cooking Ingredients

Prep: 10 min
Cook: 20 min
Makes / serves: Serves 2

From the community kitchen

Ingredients

Tick ingredients as you go.

Raw rice200 g
Lemons1-2
Oil1 tbsp
Mustard1/2 tsp
Urad dal / chana dal1/4 tsp / 1 tsp
Dried red chillies2-4
Curry leaves1 sprig
Turmeric1/4 tsp
Saltto taste

Use a 240 ml cup, 15 ml tablespoon and 5 ml teaspoon unless a quantity is given by weight.

Let’s cook.

Limbu Pongal

Cook rinsed rice using the packet’s water ratio; spread out to release steam.
Heat oil. Splutter mustard, then fry both dals until golden.
Add chillies, curry leaves and turmeric; switch off heat.
Mix strained lemon juice with salt. Fold into warm rice with tempering; adjust sourness.

Sources & variations

Sourashtra Recipes · Limbu Pongal ↗