Mix the lemon juice, salt and cooked rice and keep aside.
Chop the ginger, green chillies and the coriander leaves.
Heat the oil and add the mustard seeds, when they crackle add the channa dal and stir until golden.
Add the rest of the tempering ingredients and saute for 3 minutes.
Add the rice and cook on a slow flame for another 5 minutes.
Key Ingredients: rice, lemon juice, curry leaves, ginger, green chillies, asafoetida, turmeric, cashew nut, coriander leaves, vegetable oil, bengal gram (split), cashew nuts,