Firstly, we need to cook the Rice & set aside in order to allow it to cool down a bit while, we’re doing the rest of the Preppings as well as the cooking done to continue the process furthermore- quite faster

Next, in a kadhai/wok/pan: Heat the measured Sesame Oil, over the medium flame & add into it all the aforesaid tempering spices & the dals (both), sauté for about a couple of mins time until they turn fragrant and nutty brown

Next, goes into it the curry leaves, both types of chillies, hing & the nuts (both), sauté altogether again, for about another a couple more mins. When they release a nutty aroma all along- Now, reduce the flame to the lowest possible settings to add in the turmeric powder to it, flame reduction is VVI herein, else instead of the nice lemony yellow colour it’d yield a brownish one

At this point, after adding in the turmeric, also add in the salt & a pinch sugar (if using it), lemon juice & mix everything well together until nicely combined and well blended-
Turn on the oven once more setting it to the lowest temperature- Sprinkle a dash of water into it, mix well- Cover the pan for another 1-1.5 mins time- Now, turn off the flame, give it all a really good mix & let it sit on the hot oven for another 5-6 mins time with the lid on