Wash the rice 2–3 times until water runs clear, then soak in enough water for about 15–20 minutes. Drain the water. In a heavy-based pot or rice cooker, add the soaked rice, 2 cups water and ½ tsp salt. Bring to a boil. Reduce heat, cover and simmer for 10–12 minutes or until rice is cooked and water is absorbed. Spread on a plate to cool and fluff gently so grains stay separate.

In a pan, heat 1 tbsp oil on medium heat. Add mustard seeds and wait until they start to crackle. Then add chana dal and urad dal. Fry for about 30 seconds until lentils begin to turn golden brown.

Add peanuts, cashew nuts (if using), dry red chilies, slit green chilies, and curry leaves. Fry on low-medium heat for 1–2 minutes until nuts are lightly roasted.

Sprinkle asafoetida and turmeric powder. Stir gently to combine the spices. Turn off the heat.

Transfer the cooled cooked rice into the pan with the tempering. Sprinkle lemon juice and salt to taste. Gently mix so the rice grains get evenly coated with the lemon-spice mixture and do not break.

Sprinkle chopped coriander leaves. Taste and adjust salt or lemon if needed. Serve warm or at room temperature with plain yogurt, pickle or papad.