Ingredients:

• 2 cups cooked rice (cooled, leftover rice works best)
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (optional)
• 1/4 teaspoon turmeric powder
• 1–2 dried red chilies (adjust to taste)
• 10–12 curry leaves
• 1/4 cup roasted peanuts
• 1 green chili, finely chopped (optional for heat)
• 1/2 teaspoon grated ginger
• 1/4 cup fresh lemon juice (about 1 lemon)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Rice:
   If using freshly cooked rice, spread it out on a large plate or tray and allow it to cool completely. This helps prevent the rice from becoming mushy. Leftover rice is ideal for this dish, as it has a firmer texture.
2. Heat the Oil and Temper the Spices:
   In a large pan, heat the vegetable oil or ghee over medium heat. Once the oil is hot, add mustard seeds. When the seeds start to crackle, add the urad dal (if using), dried red chilies, turmeric powder, and curry leaves. Stir and let the spices sizzle for about 30 seconds until fragrant.
3. Add Peanuts and Ginger:
   Add the roasted peanuts, finely chopped green chili (if using), and grated ginger to the pan. Sauté for another minute or two until the ginger is aromatic, and the peanuts are well-coated with the spices.
4. Mix in the Rice:
   Add the cooled rice to the pan. Gently mix the rice with the tempered spices, peanuts, and ginger, ensuring that the rice is evenly coated with the spice mixture. Be careful not to break the rice grains while stirring.
5. Add Lemon Juice and Season:
   Turn off the heat, then pour in the fresh lemon juice. Stir gently to combine, making sure the rice absorbs the lemony flavor. Taste and adjust salt, adding more lemon juice if needed to suit your taste.
6. Garnish and Serve:
   Garnish the Lemon Rice with freshly chopped cilantro. Serve warm alongside raita, pickles, or as a light meal on its own. Enjoy the bright and tangy flavors!