1 tbsp / 4 gm Green coriander (hara dhaniya), chopped
Drain the rice and boil in 4 cups water until the rice is just tender. Drain the rice thoroughly of all the excess water, keep aside in a warm oven.
Heat the oil in a pan, add both the yellow and black mustard seeds. When they pop, add the asafoetida, curry leaves, ginger, green chilli, dry red chillies, cashew nuts, husked black gram, Bengal gram, and turmeric powder. Saute for a few second. Add the lemon juice, salt and water. Stir-fry for a minute.
Toss this tempering into the rice and mix carefully. Garnish with green coriander.