South Indian Lemon Peanut Rice (Chitranna)
By Nik SharmaPublished on October 16, 2025
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
We prefer using skin-on peanuts here though any raw, unsalted peanuts work. While not traditional, if you don’t want to purchase two types of dal, one can be substituted for the other. Avoid toasting the dal longer than 15 seconds in step 4, or it may become overly hard instead of pleasantly crisp and crunchy. The dal and asafoetida (also known as hing) can be purchased online and at Indian markets. Look for pure hing or blends cut with rice flour rather than wheat if gluten is a concern.
Instructions
- Place 1½ cups basmati rice in fine-mesh strainer and rinse under cold running water until water runs clear, about 1 minute. Transfer rice to medium bowl, cover with 3 cups cold water, and soak for 20 minutes.
- Drain rice in fine-mesh strainer. Transfer to medium saucepan and add 2 cups water, 1¼ teaspoons table salt, and ½ teaspoon ground turmeric. Bring to boil over medium-high heat. Reduce to simmer, cover, and cook until water is absorbed and rice is tender, 15 to 20 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with fork; cover to keep warm.
- Heat 3 tablespoons coconut oil over medium heat in a 14-inch wok or 12-inch skillet. Add ⅔ cup raw peanuts and remaining pinch salt and cook until peanuts are golden brown and crisp, 3 to 4 minutes. Transfer to plate using slotted spoon.
- Reduce heat to medium-low and add 2 teaspoons chana dal; 2 teaspoons urad dal; 1½ teaspoons black mustard seeds; ⅛ teaspoon asafoetida, if using; and remaining ½ teaspoon ground turmeric to oil left in wok. Cook 15 seconds. Carefully add 20–25 fresh curry leaves (they may splatter) and cook until leaves turn crisp and mixture is fragrant, about 30 seconds. Remove from heat and add 2 stemmed and thinly sliced green Thai chiles.
- Stir in rice, ½ cup lemon juice, and fried peanuts. Serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Known as chitranna, this gorgeous lemon rice is a bright, fragrant staple from the South Indian state of Karnataka. Tangy lemon juice, the warm perfume of curry leaves, and the gentle sweetness of coconut oil come together to transform plain rice into something special. The dish is often served as part of a larger meal with pickle, yogurt, and salad. Turmeric was added twice: first while cooking the rice to give the grains an even golden hue, and again when toasting the spices to amplify its aroma. Another key seasoning was asafoetida (hing), a resin with the same sulfur compounds found in garlic and onions, which lends savory depth.
Before You Begin
We prefer using skin-on peanuts here though any raw, unsalted peanuts work. While not traditional, if you don’t want to purchase two types of dal, one can be substituted for the other. Avoid toasting the dal longer than 15 seconds in step 4, or it may become overly hard instead of pleasantly crisp and crunchy. The dal and asafoetida (also known as hing) can be purchased online and at Indian markets. Look for pure hing or blends cut with rice flour rather than wheat if gluten is a concern.
Instructions
- Place 1½ cups basmati rice in fine-mesh strainer and rinse under cold running water until water runs clear, about 1 minute. Transfer rice to medium bowl, cover with 3 cups cold water, and soak for 20 minutes.
- Drain rice in fine-mesh strainer. Transfer to medium saucepan and add 2 cups water, 1¼ teaspoons table salt, and ½ teaspoon ground turmeric. Bring to boil over medium-high heat. Reduce to simmer, cover, and cook until water is absorbed and rice is tender, 15 to 20 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with fork; cover to keep warm.
- Heat 3 tablespoons coconut oil over medium heat in a 14-inch wok or 12-inch skillet. Add ⅔ cup raw peanuts and remaining pinch salt and cook until peanuts are golden brown and crisp, 3 to 4 minutes. Transfer to plate using slotted spoon.
- Reduce heat to medium-low and add 2 teaspoons chana dal; 2 teaspoons urad dal; 1½ teaspoons black mustard seeds; ⅛ teaspoon asafoetida, if using; and remaining ½ teaspoon ground turmeric to oil left in wok. Cook 15 seconds. Carefully add 20–25 fresh curry leaves (they may splatter) and cook until leaves turn crisp and mixture is fragrant, about 30 seconds. Remove from heat and add 2 stemmed and thinly sliced green Thai chiles.
- Stir in rice, ½ cup lemon juice, and fried peanuts. Serve.
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