Heat 1 tablespoon oil in a small pan on medium heat. Once the oil is hot, add the peanuts to the pan. Cook the peanuts until roasted and they turn light golden brown. Don't burn them. Remove peanuts on a plate lined with paper towel.

To the same pan, now add mustard seeds and let them pop.
Add the soaked & drained dal to the pan. Saute until they turn light golden brown.
Add the curry leaves and chili. Saute for few seconds.

Then add the turmeric, hing and mix. lower the flame.
Add rice to tempering along with the roasted peanuts. Mix all the seasoning well with the rice. add salt and lemon juice to taste at this point.

Remove pan from heat.
Serve lemon rice with a side of pickle & Papad!