Lemon Rice

How to Prepare

1. Cook 10 cups of rice in a large pot with 20 cups of water until fully cooked, then set aside to cool slightly (about 30 minutes).
2. Heat 5 tablespoons of oil in a small pan over medium heat.
3. Add 2.5 tablespoons of mustard seeds and wait until they start to splutter.
4. Add 5 tablespoons of chana dal and 5 tablespoons of urad dal, frying until golden brown.
5. Add 10-15 dried red chilies
6. 5 teaspoons of asafoetida, and 100 curry leaves, stirring for 1 minute.
7. Add 2.5 cups of peanuts and fry until they are slightly roasted.
8. Turn off the heat and add the juice of 10 lemons and 5 teaspoons of turmeric powder to the tempering mix.
9. Pour this tempering mixture over the cooked rice and mix thoroughly to ensure even distribution.
10. Add salt to taste (approximately 5 teaspoons) and mix again.
11. Garnish with 1.25 cups of chopped coriander leaves before serving.