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Cut one lemon in half and squeeze its juice into a small bowl. Set aside.
Heat 1 tablespoon of oil in a pan over medium heat.
Add 1/2 tablespoon of mustard seeds and 1/2 tablespoon of urad dal to the hot oil.
Add 1 tablespoon of chana dal, 2 tablespoons of peanuts, 3 dry red chilies, and 2 green chilies to the pan.
Sauté the ingredients, stirring continuously, until the peanuts are roasted and the dals turn golden brown, which takes about 1-2 minutes.
Add a handful of curry leaves, a pinch of hing (asafoetida), 1/4 tablespoon of turmeric powder, and 1/4 tablespoon of salt to the pan.
Continue to sauté for another minute until the curry leaves are crisp and the spices are fragrant.
Pour the squeezed lemon juice into the pan. It will sizzle and mix with the tempering.
Add 1 cup of boiled rice to the pan. Gently mix the rice with the tempering until all the ingredients are well combined and the rice is evenly coated with the yellow turmeric, about 1-2 minutes.
Serve the hot and flavorful Lemon Rice in a bowl.
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