Dill - Capsicum Lemon Rice with Usli

Back home in Bangalore, lemon rice is usually made for breakfast and also during festival days. Staying here, having heavy breakfasts is a big no-no especially at my place.. other than the weekends of course. Whenever I call home, my Dad always asks whether I cook anything at all for breakfasts:-) ..Usually I make rice items for lunch or for dinner... Hearing the same answers every time they have stopped asking about it :-).

When I called home yesterday, my mom had made lemon rice..So, today I made lemon rice with dill - capsicum and channa usli along with the rice...

Ingredients: For Lemon Rice

Rice – 2 cups Dill – 1 cup Capsicum – 1 big Onion – 1 small Channa Dhal – 1 tsp Urad dhal – 1 tsp Mustard seeds – ¼ tsp Ground nuts – 1 Tb spoon (optional) Turmeric – ¼ tsp Chilies – 5-7 Peas – ¼ cup Curry Leaves Coriander leaves Oil – 3 -4 Tb spoon Lemon Juice – 2 Tb spoon Salt

  • Cook rice and keep aside.
  • Wash dill and chop them finely.
  • Heat oil in a pan, add mustard seeds and allow it to splutter.
  • Then add ground nuts, channa dhal, urad dhal and allow it to turns little brown.
  • Add onion, chilies and curry leaves and fry till onion turns golden brown.
  • Add dill and fry for 2 minutes. Then add capsicum ( chop them to cubes) and peas to it.
  • Sprinkle salt on it, stir and allow them to cook until soft.
  • Then add turmeric powder and stir it well.
  • Mix the gojju with rice, add lemon juice and coriander leaves on top and mix it all together.
  • Serve hot.

Dill - Capsicum Lemon Rice goes to FIC - Yellow hosted by Harini.

To Make Channa Usli:

Usually in my place they make usli either with brown, or Kabul channa. I thought if combining both and make Usli..

Ingredients: Brown Channa - 1/2 cup Garbonzo / Kabul Channa - 1/2 cup Onion - 1 Chillis - 4 -5 Mustard seeds - 1/4 tsp Curry leaves Coriander Leaves Lemon Juice - 1 Tb spoon Coconut - 2 Tb spoon (optional) Oil - 1 Tb spoon Salt Method:
  • Soak both Channa's in water overnight.
  • Pressure cook the channa for 2 whistles.
  • Strain the channa and keep aside.
  • Heat oil in a pan, add mustard seeds.
  • After it splutters, add onions and chillis, fry till golden brown.
  • Then add boiled channa to it, add salt and mix well.
  • Then combine coriander leaves, coconut and lemon juice to it.

Channa Usli goes to MLLA Hosted by Srivalli and also to JFI - ChickPeas hosted by MS. My Legume Love Affair was originally started by Susan of The Well Seasoned Cook.


  • I have not added the coconut to it.
  • You can add salt to the channa while pressure cooking them.
  • I boiled the channa directly on the stove and added little salt during the process.


Maya said...

Yum yum, comfort food. I can eat this combo everyday without any complaints :)..I am remembering the chana usli that they give in temples.

anudivya said...

They both look so authentic and yummy Ashwini... I love chick peas in any form, and love the mix of the two different kinds.!

ms said...

Hi ,
Dill capsicum is to me a nice and unusual combination with lemon rice. And the usli is of course a classic.

thanks for a lovely entry to JFI Chickpea!


Pavithra Kodical said...

Delicious recipe..Ohh karnataka food hmmmm..I remember Usli..In Mysore during ganesha festival they used to give this as prasada..

Yasmeen said...

I love the unique flavor of dill,sure must be tasty in lemon rice and the wholesome channa usli on side:)

Ashwini Kenchanna said...

Maya - You can eat this any time of the day.. As soon as my mom told lemon rice..I decided to do this..

Ya Anudivya, Chitranna and Usli is very authentic dish...yummy too

MS - dill gives a nice flavour to the rice..along with capsicum. You should definitely try it..

Pavitra - These authentic dishes brings back old memories..Now we realise all those. The prasad which they give in temples are yummyyyy and never enough:-) howmuch ever we have..

Yasmeen : Should try this combination. It is really awesome..

Thank you everybody..

Kumudha said...

This recipe is new to me. I love the smell of dill, and try to use it regularly.

Madhu said...

Chitranna matte kalekalu usli nodoke thumba tasty aagide.

sunshinemom said...

I too prefer rice for lunch or dinner rather than breakfast which is usually paratha (not heavily laced with oil), idly dosa poha etc.! I do not mind having this sometimes with a few bhajiyas on the side. Love the dill flavor and wondering how it must be pairing with lemon. Thanks for the lovely contribution!

Sandhya said...

that looks so inviting Ashwini! this is the most gorgeous lemon rice i have seen & the usli combo is simply amazing..., will definitely try this. Thnx for sharing..

Preety said...

hey love both the dishes..combination is perfect

SriLekha said...

check out EFM-Savory sreies round up and join with us in the EFM-Microwave oven series!

Vibaas said...

Nice version of lemon rice :-) I used to take rice for breakfast too, before marriage. Now, it's the same story as yours..light breakfast. we have rice only for lunch and/or dinner :)

Malar Gandhi said...

Hi Ashwini,

First time here...nice recipe, great variation from the usual lemon rice. Yeah same happens here too...never make break fast at all. Just grab a cup of black coffee. Dad asks me the same question each time...did you have anything at all!

Rekha said...

I love the flavor of dill in any recipe. I have tried this one, turns out yummy each time.

bizzhy said...

Hi Ashwini,
I like lemon rice a lot. Your lemon rice snap is yummy! I'd like to try to today itself. But, I dont know what is DILL :(. I'm new to cooking. Can you please tell me what is dill?

Ashwini said...

Dill is a herb which you can find in all Indian stores and you can also get them in all American stores near herb section..For more information you can see here how it looks..http://www.fotosearch.com/photos-images/dill.html.

Thank you for dropping by