Step 1: Prepare the Tempering Base

Heat oil in a pan over medium heat. Once hot, add mustard seeds and cumin seeds and let them crackle.

Step 2: Add Aromatics

Add the dried red chillies and curry leaves to the hot oil and sauté for a few seconds until fragrant.

Step 3: Roast Dals and Peanuts

Add peanuts, chana dal, and urad dal to the pan. Sauté on a medium flame, stirring continuously, until they turn golden brown and crunchy.

Step 4: Sauté Onions and Chillies

Add the chopped onions and green chillies. Sauté for 1-2 minutes until the onions become soft and translucent.

Step 5: Add Spices

Lower the flame and add turmeric powder and salt. Mix everything well to combine.

Step 6: Add Cooked Rice

Add the pre-cooked and cooled rice to the pan with the tempering.

Step 7: Add Lemon Juice

Turn off the heat. Squeeze the juice of half a lemon over the rice. Adding lemon juice off the heat prevents the dish from turning bitter.

Step 8: Mix Gently

Gently mix the rice with the tempering until all the grains are evenly coated with the spices and have turned a light yellow color. Be careful not to break the rice grains.

Step 9: Garnish and Finish

Add a generous amount of fresh, chopped coriander leaves and give it a final mix.

Step 10: Serve

Transfer the lemon rice to a serving bowl. Garnish with a lemon slice and serve hot.

• Use cold or room temperature cooked rice to prevent it from becoming mushy.

• Add lemon juice only after turning off the heat to avoid a bitter taste.

• Roast the dals and peanuts on a low to medium flame until they are golden and crunchy for the best texture.

• Add grated ginger for extra flavor.

• Include other vegetables like carrots or peas.