Ingredients

For Cooking Rice

• 9 cup rice (heaped)
• 18 cups water
• 3 teaspoon salt or add as required

Other Ingredients

• 15 tablespoons lemon juice or add as required
• 3 tablespoons mustard seeds
• 3 tablespoons spilt and skinned black gram
• 10 dry red chilies – preferably seeds removed
• 4 green chillies – sliced
• 30-40 curry leaves
• ½ teaspoon asafoetida 
• 5 teaspoons turmeric powder
• 2 cups peanuts 
• salt as required
• 250g sesame oil (gingelly oil) or any neutral oil

Instructions

Soaking Rice

1. Rinse rice grains a couple of times and soak in enough water for 20 to 30 minutes. 
2. Then drain all the water from the soaked rice. 

Frying Nuts

1. In a small frying pan, heat 2 tablespoons sesame oil. Fry the peanuts until crunchy and then set them aside. 
2. Now add remaining sesame oil in the same pan. Keep the flame to a low. 
3. Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal.
4. Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn. 
5. Add the red chilies, green chilies (chopped) and curry leaves. Sauté for a few seconds until the red chilies change colour. 
6. Switch off the heat and add the asafoetida and turmeric powder. Mix very well

Making Lemon Rice

1. Combine this tempering mixture, peanuts, lemon juice and salt and washed rice in a large pot. 
2. Keep the pot covered and bring to a boil
3. Lower heat to simmer and cover pot. Leave rice to cook for 25 minutes. Check if done.
4. Garnish the lemon rice with some chopped coriander leaves.