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1
Thoroughly rinse the rice and dal, then put each in a separate bowl, cover with water and soak for 15 minutes. Once soaked, drain off the water, rinse again and keep aside.
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2
In a deep pan, bring the listed amount of water to a boil. Add soaked rice (the water level should be to 1/2-inch above the rice, if not add a bit more hot water) and let it simmer covered, on low-medium flame, until the rice gets cooked (it will take about 15 minutes). Turn off the flame and let the rice rest for five minutes.
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3
Once done, remove pan from the stove, drain off the excess water and take a fork and fluff the rice so you will have nice separate grains. Keep the cooked rice aside.
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4
In a small bowl, mix lemon juice with turmeric powder and salt. Set aside.
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5
Now take another pan, heat the oil over medium-high heat and add the mustard seeds and dried red chili. Once the mustard seeds start to pop, reduce the heat to low flame and add soaked and drained dal and lemon juice mixture. Simmer for 3 minutes, stirring occasionally. Add the cooked rice along with ginger and chopped green chili (if using). Stir gently for about 1 minute and your lemon rice is ready to serve!
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6
Garnish with fresh coriander leaves and unsalted peanuts.
