Cook the rice using any method that you are comfortable with. Add salt while cooking the rice.
1 cup Rice
Once the rice is cooked and comes to room temperature, use a fork to separate the grains. Keep this aside.
If you have left over rice then this recipe is ready in less than 10 minutes. For a change, I have used Basmati rice for this recipe. You may use any rice of your choice.
Heat oil in pan or kadai on medium heat. Once the oil is hot, reduce the heat to medium-low setting, and mustard seeds, when it splutters, add urad dal, chana dal, hing, turmeric powder, and saute till the rawness of turmeric goes off and dal turns light-golden in color.
2 tablespoon Coconut Oil / Canola Oil / Vegetable Oil, 1 teaspoon Mustard Seeds, 1 teaspoon Urad dal, 1 tablespoon Chana Dal, ½ teaspoon Turmeric powder, A pinch Asafoetida / Hing
Add peanuts, cashews, red chile, green chile, ginger, and curry leaves and saute till peanuts and cashews are roasted.
¼ cup Peanuts, 10 to 15 Cashews, 1 Dry red chili broken, 1 Green chile chopped, 1 tablespoon Ginger chopped, 10 Curry leaves or approx 1 sprig
To this tempering add rice, coriander leaves, lemon juice, salt if required and toss till combined.
¼ cup Coriander leaves / Cilantro chopped, 2 tablespoon Lemon juice, Salt to taste
Lemon Rice is now ready. Serve and enjoy