Tangy Lemon Rice

Steps

1. Omit this if you have precooked rice - Add raw rice to a strainer and rinse under running water. Transfer to a pot and pour water (read notes). Bring to a rolling boil and reduce the heat to medium. Cook covered until the rice is cooked through. (takes me 15 mins)
2. Cool the rice completely & fluff with a fork.
3. Pour ½ tablespoon oil to a pan and add the nuts. Fry them on a medium heat, until golden and aromatic. Remove to a plate and reserve aside to garnish. wipe down with a kitchen paper.
4. Pour the remaining oil and add mustard, urad dal & chana dal. Fry on a medium flame until the dal turns golden & aromatic. (for 2 to 3 mins)
5. Add ginger, green chilis, red chilies(optional) and curry leaves. Fry them until the leaves turn crisp for about 30 seconds.
6. Stir in hing, turmeric and salt. Immediately pour 3 tbsps water & mix. Cook until the water evaporates and the lentils soften. (If you want the dal very soft, add 3 tbsps more and cook down). Turn off the stove.
7. Add the cooled rice and squeeze the lemon juice. Give a good mix.
8. Taste test to adjust salt and lemon. Garnish with roasted nuts. Serve lemon rice with plain yogurt, papad or pickle.
9. Add 1½ cups basmati rice to a strainer & rinse under running water. Press the saute button and pour 2 tablespoons oil to the steel insert. Add ¼ cup peanuts or cashews and fry until golden. Remove to a plate.
10. Add 1½ tsp chana dal, 1 tsp urad dal, ¾ tsp mustard seeds, 1 to 2 slit green chilies & 1 sprig curry leaves. Fry until lightly golden. Stir in ½ tbsp ginger, pinch of hing and ½ tsp turmeric.
11. Pour 1¾ cups water and add ½ tsp salt. Deglaze the pot and add rice. Mix well.
12. Secure the lid & position the steam release vent to sealing position. Press the PRESSURE COOK button and set the timer to 5 mins.
13. When the IP finishes (it beeps), wait for 5 mins and release the pressure manually with a long spoon (move the steam release handle from sealing to venting)
14. Remove the steel insert to the counter and let cool down for 2 to 3 mins. Taste test and sprinkle more salt if required. Pour the lemon juice all over and mix gently.
15. Garnish lemon rice with roasted nuts and serve with yogurt.