Cook the rice along with ¼ tsp salt and bring it to room temperature.
Now heat a pan with oil; add the mustard, let it splutter and then add chana dal, broken urad dal. Once they start changing the color, add the cashews, jeera, curry leaves, asafoetida, red chilli and give a quick stir. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/lrtadka1.jpg" alt="lemon" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/lrtadka2.jpg" alt="lemon" width="48%">
Now add the turmeric, remaining ¼ tsp salt, ¼ cup of water and give a quick stir. Lower the flame to low-medium and wait until the water evaporates and we get a thick sauce consistency. Finally, add the extracted lemon juice, wait until you see small bubbles (about 30 secs) and turn off the flame. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/lrsauce1.jpg" alt="lemon" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/lrsauce2.jpg" alt="lemon" width="48%"><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/lrsauce3.jpg" alt="lemon" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/lrsauce4.jpg" alt="lemon" width="48%">
Add the prepared sauce to the cooked rice and mix thoroughly. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/lrrice1.jpg" alt="lemon" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/lrrice2.jpg" alt="lemon" width="48%">
- Extract the lemon juice without adding water. I got about about 3-4 Tbsp of juice.- Roll the lemon first on a hard surface under your palms. Then cut the lemon and extract the juice. By doing so, you will be able to extract the juice easily.- After adding the lemon juice, do not keep in flame for long time.- Optionally you can add peanuts instead of cashews. It would taste wonderful.