Lemon Rice

Instructions

1. Prepare the rice
   Cook 2 cups of basmati rice according to package instructions. Once cooked, spread it on a large plate to cool and prevent clumping. The rice should be at room temperature before mixing with other ingredients.
2. Prepare the tempering
   Heat oil or ghee in a large pan over medium heat. Add mustard seeds and wait until they splutter. Then add urad dal, chana dal, dried red chilies, and asafoetida. Sauté until the dals turn golden brown, about 1-2 minutes.
3. Add aromatics and nuts
   Add curry leaves (they will splutter, so be careful) and raw peanuts to the tempering. Sauté for another 2 minutes until peanuts are lightly toasted and fragrant.
4. Mix in turmeric and lemon
   Turn off the heat and add turmeric powder and lemon juice to the tempering. Mix well to combine all the flavors. The mixture should be tangy and bright yellow.
5. Combine with rice
   Add the cooled rice to the pan with the tempering mixture. Gently fold the rice into the mixture until all grains are evenly coated with the yellow tempering and no white grains remain. Add salt to taste and mix well.
6. Final touches
   Garnish with freshly chopped coriander leaves. Cover the pan and let it sit for 5 minutes to allow the flavors to meld together before serving.