Cook the rice in your preferred way by adding 2 cups of water or with required amount. I used Sona masoori rice for this recipe.
Let the rice cool and set it aside. Make sure the rice is not sticky.
Squeeze and extract the wild lemon juice and set aside 3 tbsps.
Steps:
Heat the pan and add coconut oil.
Once the oil is hot, add the mustard seeds, urad dal, hing, and channa dal.
When they start to splutter, add the curry leaves chopped green chilies, cashews, and peanuts.
Roast them for a couple of minutes.
Then add turmeric powder.
Mix it and turn off the heat.
Now add the cooked rice, wild-lemon juice, and salt.
Gently mix them all together.
Finally, add the chopped cilantro and serve it with chutney or potato curry or with your favorite fryums or chips.
Notes
I prefer non-sticky grainy rice for all variety rice. But you can cook according to your preference.
Coconut oil adds a sweet flavor, but you can always replace it with your regular cooking oil or any other oil of your choice.
You can either add peanuts or cashews or skip them too.
I would recommend tasting the wild lemon juice to know the taste. We need to if it's too sweet or sour or bitter. Accordingly adjust the green chilies, salt and the amount of wild-lemon juice.