Entree: India – Interior Karnataka – ಚಿತ್ರ ಅನ್ನ ➤ Chitranna (Karnataka-style lemon turmeric rice tempered with mustard seeds, peanuts, and curry leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or sesame (gingelly) oil
- 1 tsp (5 g) mustard seeds
- 1 tbsp (9 g) chana dal (split chickpeas)
- 1 tbsp (9 g) urad dal (split black gram)
- 2 tbsp (30 g) roasted unsalted peanuts
- 2–3 green chilies, slit lengthwise (adjust to heat preference)
- 10–12 fresh curry leaves
- 1/4 tsp (0.5 g) asafoetida (hing), optional
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (6 g) kosher salt, or to taste
- Juice of 1 1/2 lemons, about 3 tbsp (45 ml) (adjust to taste)
- 4 cups (800 g) cooked rice, cooled and fluffed
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish
- 1/4 cup (30 g) freshly grated coconut, optional

Instructions

1. Heat the oil in a wide skillet or kadai over medium heat until hot. Add the mustard seeds and let them pop.
2. Add the chana dal and urad dal; fry, stirring, until they turn golden brown and aromatic, about 2–3 minutes.
3. Stir in the roasted peanuts, slit green chilies, curry leaves and asafoetida (if using); sauté for 1 minute.
4. Sprinkle the turmeric and salt into the tempering and briefly mix, then remove the pan from direct heat to prevent burning.
5. Add the cooked, cooled rice to the pan, drizzle the lemon juice over the rice, and gently toss everything together with a spatula until the rice is evenly coated and the tempering is distributed.
6. Taste and adjust salt or lemon juice as needed, then fold in the chopped cilantro and grated coconut if using.
7. Serve warm or at room temperature as a main-course rice dish.