Ingredients:

• 1 cup long-grain white rice (jasmine, basmati, or any variety of your choice)
• 2 cups water
• 2 tablespoons cooking oil (preferably vegetable or peanut oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon split urad dal (black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• 2-3 dried red chilies (adjust to your spice preference)
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 1/4 cup roasted peanuts
• 2 tablespoons lemon juice (adjust to taste)
• Salt to taste

Instructions:

1. Cook the Rice:

• Rinse the rice under cold running water until the water runs clear.
• Cook the rice in 2 cups of water following the instructions on the package or using your preferred method. Once cooked, spread the rice on a plate to let it cool. Optionally, you can add a little oil to the cooked rice and gently fluff it to prevent sticking.

2. Prepare the Seasoning:

• In a pan or a wok, heat 2 tablespoons of cooking oil over medium heat.
• Add mustard seeds, cumin seeds, urad dal, chana dal, dried red chilies, and a pinch of asafoetida (hing). Sauté until the mustard seeds start to pop and the dals turn golden brown.
• Add the curry leaves and continue to sauté for about 30 seconds.

3. Add Peanuts and Rice:

• Add the roasted peanuts and mix them into the seasoning.
• Reduce the heat to low and add the cooked and cooled rice. Mix everything gently to combine the rice with the seasoning.

4. Lemon Juice and Salt:

• Drizzle 2 tablespoons of lemon juice over the rice, and add salt to taste.
• Mix well to distribute the lemon juice and salt evenly. Adjust the lemon juice and salt according to your taste.

5. Heat Through:

• Heat the lemon rice on low heat for a few minutes to ensure it's heated through and all the flavors meld.

6. Serve:

• Lemon rice is ready to serve. You can garnish it with some fresh cilantro (coriander leaves) if you like.

Lemon rice is typically served at room temperature, making it an excellent dish for picnics, lunch boxes, or a side dish at a meal. Its refreshing and tangy flavor makes it a favorite among many.