Heat two teaspoons of oil in a wide non-stick pan. When the oil is hot, add to it mustard seeds and let them splutter.

Set heat to low, and add asafoetida powder and raw peanuts. Turn the peanuts around to coat them with the seasoned oil.

After a minute, add chana dal and urad dal. Continue to cook till the dals turn a shade darker (1-2 minutes: keep a watchful eye, the dals go from raw to charred in a matter of seconds).

Mix in a pinch of turmeric powder.

Slit the green chilies diagonally into strips. Add the green chilies strips and cook for another few seconds, or till the dals are golden-brown.

Mix salt into the cooked rice. Tip the salted rice into the pan, fold it in gently, taking care not to mash the delicate rice grains.

Let the rice cook along with the seasoning on low heat, spread out on the pan undisturbed for a minute. Stir again and continue to cook for another two minutes.

Sprinkle fresh lime juice and mix well. Turn off the heat. Garnish with coriander leaves.

Lemon rice is ready. Serve hot with a lemon wedge on the side.