Rinse uncooked rice in water (rubbing between your palms), drain and rinse again until the water turns clear

Then soak in water for about 30 minutes.

Then, the water from the soaked rice.

Add the rice in a large pan with water covering enough so that when you lay you hand on top of the rice, your fingers are covered in the water.

Bring it up to boil and, turn the heat down, cover with a lid and cook for about 8 minutes.

After 8 minutes, turn off the heat and let it sit for 5 minutes. Then uncover and fluff up the rice with a fork and let it cool down.

In a large frying pan, heat 1-2 tbsp oil. Bring it to low heat.

Add the mustard seeds and once they begin to crackle, add the chana dal and urad dal.

Fry until the dals turns golden. Do not let it burn.

Then add peanuts and cashews to it.

Then add the chopped green chilies and curry leaves.

Finally add the asafoetida and turmeric powder and turn off the heat. Mix very well.

To this, add the cooked and cooled rice, lemon juice, salt and mix very well.

Cover the pan for the flavors come together for 4 to 5 minutes.

Serve the lemon rice with some spicy Indian pickle and pappad.

Optionally, garnish with chopped coriander/cilantro leaves.

Leftovers can be stored in the refrigerator for up to 3 days and can be stored in the freezer for up to one to two months.