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1
Soak masoor and chana dals for a few hours prior to cooking.
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2
Boil rice with about 4-5 cups water and salt until grains are soft and firm.
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3
Just before draining the rice, add the turmeric powder.
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4
Stir to ensure that the color spreads evenly over the rice.
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5
Remove from heat and drain.
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6
In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
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7
In a separate small saucepan, add butter on low heat until it melts.
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8
Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
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9
When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
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10
Then add the boiled/softened masoor and chana dals along with the turmeric powder.
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11
At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
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12
Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
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13
Transfer this mix to the already cooked rice and toss or stir well.
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14
Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.
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15
Garnish by drizzling with dry parsley, coriander and a whole cashew.
