Vegan South Indian Lemon & Chickpea Rice

Lemon and Chickpea Rice is a vegan recipe that is cooked in South Indian style. The main flavors come from freshly squeezed lemon juice, curry leaves, chillies and lentils. These carefully chosen ingredients give it its taste and makes it an enticing experience. You can call it the Indian version of Chipotle's Rice!
Course: Main Course, rice, Snack
Cuisine: Asian, Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Priya Lakshminarayan


  • 2 cups uncooked rice
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tbsp chana dal
  • 1 tbsp urad dal
  • 3-4 dried red chillies
  • 1/4 cup pistachios
  • 1 carrot
  • 1 cup cooked chickpeas
  • 1 tsp turmeric powder
  • 1 tbsp lemon rice powder - (optional)
  • 2-3 tbsp chopped cilantro
  • 1 lemon
  • Salt as required


  • First cook rice and allow it to cool. You can even use leftover rice for this recipe. Then heat olive oil in a pan, temper mustard seeds and cumin seeds. Once they splutter, add lentils - chana dal and urad dal. Fry them till they turn light golden. Next add pistachios and dried red chillies and continue to saute for another minute. Add grated carrots and salt. Mix and saute for 3-4 minutes. Let the water from the carrots evaporate, then add boiled chickpeas to the pan. Since they are already cooked, you can just mix and saute it for a minute. Now add turmeric powder, lemon rice powder and cooked rice. Give it a good mix so that the rice gets coated with all the spices and turmeric. Then add chopped cilantro and take the pan off the flame. Allow it to cool for 5 minutes and then add freshly squeezed lemon juice. Lightly mix it all together. Serve it warm with some papad and pickle.