• Rinse rice grains a couple of times and soak in enough water for 20 to 30 minutes.
• Then drain all the water from the soaked rice.

Pressure Cooker cooking

• Cook rice in a 2-litre or 3-litre pressure cooker with salt and 1.75 to 2 cups water for 2 to 3 whistles or 8 to 10 minutes on medium to medium-high heat.
• When the pressure settles down on its own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl.
• Let the cooked rice become warm or cool at room temperature

Cooking rice a pan or pot

• Take rice, salt and 2 cups water in a pan. Cover and simmer until all the water has been absorbed and rice grains are tender and fluffy.
• Do keep a check when rice is simmering and if the water has dried leaving the rice grains undercooked, add some more hot water and continue to cook.
• Place the cooked rice in a tray or bowl to cool it.
• In a small frying pan, heat 2 tablespoons sesame oil. First fry the peanuts until crunchy and then set them aside.
• In the same oil, then fry cashews until golden. Remove and set aside.
• Now add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
• Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal.
• Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn.
• Then add the red chilies, green chilies (chopped) and curry leaves.
• Sauté for a few seconds until the red chilies change color.
• Switch off the heat and add the asafoetida and turmeric powder. Mix very well
• Pour this tempering mixture on cooked and cooled rice.
• Add the fried peanuts and cashews, lemon juice, salt. Mix very well.
• Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes.
• Then serve the lemon rice.
• Garnish with chopped coriander leaves.