Lemon rice

Method

1. 1 Cook the rice until slightly dry, then spread it out on a tray for 10 minutes to cool and loosen the grains; hot rice mixed with lemon will clump together.
2. 2 Toast the mustard seeds until they pop, then add the urad beans, chana dal, and peanuts until golden brown and crispy.
3. 3 Add curry leaves, dried chilies, and turmeric powder, stir for 20 seconds, then turn off the heat.
4. 4 Squeeze lemon juice into the pan of cooled spices; lemon juice will turn bitter if it comes into contact with oil that is too hot.
5. 5 Mix the ingredients into the rice with chopsticks, gently tossing in one direction, then let it sit for 5 minutes to absorb the flavors.