South Indian Lemon Rice (Chitranna)

Rinse the rice 2–3 times until the water runs clear, add 600 ml water, bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let stand covered for another 10 minutes, then spread out in a thin layer and let cool to warm.

Squeeze the juice from the lemon, removing any seeds. Gently fluff the cooled rice with a fork so the grains don't stick together.

Heat vegetable oil in a wide skillet over medium heat. Add the mustard seeds and wait until they start to pop.

Add the urad dal, chana dal, and peanuts; fry for 1–2 minutes, stirring, until the lentils and peanuts turn lightly golden.

Add the dried red chili, green chili, ginger, and curry leaves; fry for 30–40 seconds. Remove the skillet from the heat, stir in the turmeric and asafoetida, and mix quickly.

Transfer the rice into the skillet, season with salt, pour in the lemon juice, and mix very gently so as not to break the grains. Return to low heat and warm through for 2 minutes.

Cover and let the lemon rice rest for 5 minutes to let the flavors come together, then serve warm.