Take a cup of washed and presoaked rice in a pressure cooker. Add 1.5 cups of water and ½ tsp of salt.

Close the lid of the pressure cooker and cook the rice to 3 whistles on a high flame. When done, remove it from the gas stove and keep it aside to cool down.

In the meantime, heat 1 tbsp of cooking oil in a kadai. When it is smoking hot, add 1 tsp of cumin seeds, 1 tsp of mustard seeds, ¼ tsp of asafetida (hing), 1 tbsp of urad dal, and 1 tbsp of chana dal. Stir them all continuously and cook for a couple of minutes until the dals are fried nicely and become crispy.

When the dal is cooked, add 1 tbsp of ginger (finely chopped), 4 pieces of green chilies (whole without stalk), a handful of curry leaves, 1 piece of onion (medium size, finely chopped) and salt to taste. Fry them until the onions turn translucent.

Now, add ¼ tsp of peanuts.

Mix everything nicely and cook them for a couple of minutes until they turn crispy.

Add 1 tsp of turmeric powder. Mix it and let it cook for another 20 seconds.

Now, add the cooked rice and salt to taste.

Mix everything nicely.

While the rice cooks for another minute, squeeze out the juice from 3 pieces of medium size lemons in a bowl.

Turn off the flame of the gas stove and add the lemon juice to the cooked rice. Mix it nicely.

Finally, add chopped coriander leaves to it.

Mix it nicely. Check the doneness.

Your homemade, tasty lemon rice is ready. Garnish it with some chopped coriander leaves and serve it on a plate and enjoy hot along with fresh and cool cucumber raita.