Lemon Rice

1. Parboil rice. Drain.
2. In a wok heat oil, add minced onion, ginger, green chilis, chana dal, curry leaves, mustard seeds. Mix the rice with a pinch of turmeric and salt to taste. Add freshly squeezed juice of a lemon. 

3. Add the rice in installments, stir well. Break any big chunks to ensure the flavor is even. Stir and cook further in low flame. Sprinkle salt. Add a few dry roasted peanuts or cashews.

I had it with mixed vegetables- Bengali style panchmisali. Pure bliss.