Lemon Rice

If there was one thing that you asked which was easy to cook and the best use of leftover rice, I would holler “Lemon Rice”. This is my go to entree for lunch on weekdays. Soooo easy to whip up – all you need is some spices, leftover steamed rice and obvi lemon juice. Its spicy, tangy and really flavorful. I legit feel I am in a blissful space after this hearty meal. Sharing the step by step recipe below –

Ingredients: serves 3 to 4 people

  • 3 cups cooked Sona Masuri rice (you can also use Basmati rice. I’ve tried both and Sona Masuri is the most flavorful)
  • 2 tbsps melted coconut oil
  • 1 tsp mustard seeds
  • 1/4 tsp asafetida (hing)
  • 2 tbsps split urad dal (split black gram lentil)
  • 2 tbsps chana dal
  • 2 dried Kashmiri red chillies, broken into two pieces
  • 10-12 fresh curry leaves
  • 3 tbsps peanuts (I use with skin, but skinless is fine too)
  • 1/2 inch piece ginger, finely minced (optional – I use it only during winters)
  • zest of one large lemon or two medium lemons (I prefer really tangy – so please reduce or adjust per your preference)
  • 4 green chillies, whole and slit in the middle
  • Salt to taste
  • 1 tsp jaggery powder
  • 1 tsp turmeric powder
  • 2 tbsps chopped fresh cilantro (optional)


  • Heat oil in a pan until hot on medium flame. Add in the mustard seeds, urad dal, peanuts, chana dal, dried red chillies, green chillies, and curry leaves. Let the mustard seeds splutter. Now add the peanuts. Roast till the peanuts and dal are slightly golden brown.
  • Add ginger and sauté for 20 seconds. Add in the turmeric, asafetida and mix well to combine. Sauté and immediately add cooked rice. Please ensure you don’t burn turmeric and asafetida. Mix the rice and spices well.
  • Turn off the flame and add in the lemon juice and coriander leaves. Cover the lid and let it sit for 15 minutes as is.
  • Serve warm as is or with raita. Bon Appetit.

Black Chickpea Curry (Kaale Chane ki Sabzi)

Chickpeas is such a mood & so versatile! Made this black chickpea curry with rice and peshawari paratha for lunch today. Really amazing how this chickpea mixes perfectly with the luscious onion-tomato curry, and with cilantro on top 😚 Mamma Mia! 🤤🤤 Soooo good on a windy day like today 💨 💨💨💨💨 Happy Monday! Hope you all have a nice start to the week! Sharing the detailed recipe below –

Ingredients: serves 3 to 4

For Soaking Black Chickpeas

  • 1 cup kala chana (dried black chickpeas) – rinsed & soaked overnight or for upto 9 hours
  • Enough water for soaking. If chickpeas, absorbs all water – add more.

Curry Ingredients

  • 3 tbsps oil
  • 1 tbsp cumin seeds (jeera)
  • 1 medium onion, peeled, and cut in big chunks
  • 2 Roma tomatoes , washed, and cut in big chunks
  • 1 tbsp ginger garlic paste
  • 4 green chillies (reduce if you like it less spicy)
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp turmeric powder
  • ½  cup water or as required for the gravy
  • ½ tsp garam masala 
  • ½ tsp kitchen king masala
  • a pinch of asafoetida (hing)
  • salt to taste
  • 3-4 tbsps freshly chopped coriander/cilantro leaves

Method –

Soak Black Chickpeas (Kala Chana)

  • Wash & soak kala chana in enough water overnight or for 9 hours

Steps to make Kala Chana sabzi

  • In a mixer grinder, make a fine paste of onion, tomato and green chillies.
  • Discard the water that Kala Chana was soaked in. Heat the pressure cooker, add soaked kala chana for 2 whistles on a medium flame with some water (add water unto Kala Chana level).
  • Next – open the pressure cooker and remove boiled chana, discard all water and keep it aside.
  • Now reheat the same pressure cooker on low flame, and let the leftover water evaporate completely else the oil will crackle.
  • Now, add oil, & jeera. Let them crackle and then add onion-tomato-chilli paste
  • After sautéing them on medium flame for about 5-7 minutes – add all the spices – turmeric, asafoetida, red chili powder and sauce until all combined
  • Then add the boiled kala chana and salt. Stir well.
  • Pressure cook chana on a medium to high flame for 2 to 3 whistles. Turn off the flame and let the pressure cooker cool down.
  • After 15 minutes open the pressure cooker lid and add more water to adjust the consistency. I like it a little runny if serving with rice or thick gravy if serving with naan bread or paratha.
  • If you add water, heat the curry on a low flame until you see bubbles. Towards the end, add garam masala, kitchen king and cilantro and stir well.
  • Serve the black chickpeas gravy  with steamed basmati rice, naan, paratha, or phulka.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!