Lemon Chick Peas Rice


lemon chick peas rice

Tangy and nutty rice, so refreshing…

When I have leftover rice, I get creative and try different dishes with rice. This time I added lemon juice and chick peas to the rice along with other ingredients. It was easy to make and tasted very refreshing. This rice along with pickle was purely comforting.

Lemon Chick Peas Rice
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
  • Oil- 1½ tbsp
  • Mustard seeds- 1½ tsp
  • Dry Chana dal or split dry Gram- 1 tbsp
  • Curry leaves. fresh- 1 sprig
  • Onion, chopped small- 1
  • Tomato, chopped- 2, small
  • Turmeric powder- ¼ tsp
  • Chili powder- 1 tsp
  • Asafetida- 2 pinches (optional)
  • Chick peas or garbanzo beans, cooked- 1½ cups
  • Cooked Basmati rice- 2½ cups
  • Lemon juice- freshly squeezed from half a large lemon
  • Salt- to taste
  1. Place a wok over medium heat, add oil.
  2. Add mustard seeds and let it splutter.
  3. Add dry chana dal, saute till it turns golden in color.
  4. Add curry leaves, saute for a few seconds.
  5. Add onion and salt, saute till translucent.
  6. Add turmeric powder and chili powder, saute for a minute.
  7. If you like asafetida, add that as well.
  8. Add chopped tomatoes, cook well.
  9. Add chick peas and cook covered for a few minutes.
  10. Add lemon juice, combine well.
  11. Add rice and saute for a couple of minutes.
  12. Serve on a platter and enjoy with pickle, pappad etc.