Start by cooking your rice. You can use either raw rice or some pre-cooked basmati. If you're cooking raw rice, rinse it under cool water until it runs clear. This removes the excess starch and makes for fluffier rice.

Cook it according to package directions. If you're using pre-cooked rice, make sure it’s not clumped together and is ready for action!

While the rice is cooking, it’s time to gather your spices. This is the fun part! Heat oil in a pan over medium heat. As it warms, prepare your mustard seeds and dals to sprinkle in.

When the oil is hot, toss in the mustard seeds. Watch them pop! When they start to sizzle, add the chana dal and urad dal, giving everything a quick stir. Next, incorporate the asafoetida, dried red chilies, and minced ginger. The aroma will begin to fill your kitchen with wonderful scents.

Now, it's time to add the green chilies and curry leaves. Stir for about 30 seconds. Then, add ground turmeric. This adds a beautiful golden hue to your dish.

At this point, your rice should be finished cooking. Gently fluff it and add it to the sautéed spices. Mix carefully. You want the rice to retain its structure while absorbing the flavors.

Finish the dish with a good squeeze of fresh lemon or lime juice and a bit of grated lemon zest. Mix in the chopped coriander leaves and salt. Taste and adjust seasonings as necessary.

Transfer that beautifully prepared lemon rice to a serving bowl. Garnish with extra coriander if desired. Enjoy it warm or at room temperature—it’s delightful either way!