Rinse 1 heaped cup rice a couple of times and soak for 30 minutes.

Then drain the water and pressure cook rice with ¼ teaspoon salt and 2 cups water for 2 to 3 whistles or 8 to 10 minutes on medium-high flame.

1 heaped cup rice will yield 3 to 4 cups rice.This depends on the type and quality of rice.

When the pressure settles down on it's own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl.

Let the rice become warm or cool at room temperature

In a small frying pan, heat 1 to 2 tablespoons sesame oil. first fry peanuts till crunchy and then keep them aside.

In the same oil, then fry cashews till golden. remove and keep aside.

Now add 1 tablespoon sesame oil in the same pan.

Add the mustard seeds and let them crackle. once the mustard seeds begin to crackle, add the urad dal.

Saute till the urad dal turns golden. Fry everything on a low flame, so that the spices don't burn.

Then add the red chilies, green chilies (chopped) and curry leaves. sauté for a few seconds till the red chilies change colour.

Switch off the flame and add the asafoetida and turmeric powder. mix very well

Stir and immediately pour this tempering mixture on the rice

Add the fried peanuts, cashews, lemon juice and salt. mix very well

Keep the lemon rice covered for the flavors to blend for 4 to 5 minutes.

Then serve the lemon rice with papads or vadams and coconut chutney or just have lemon rice plain.