Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.

Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.

Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.

Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the coriander and mix well.
Serve hot garnished with coriander and lemon wedge.