Spread 3 cups of freshly cooked rice on a plate while you prepare the seasoning.
Heat 2 tablespoons of untoasted sesame oil in a small pan. Fry ¼ cup of peanuts until crisp, then lift out. Fry 1 tablespoon of halved cashews in the same oil until golden; lift out.
Add 1 tablespoon of untoasted sesame oil and reduce to low heat. Let 1 teaspoon of mustard seeds crackle, then add 1 teaspoon of split skinned urad dal and fry until golden.
Add 2 dried red chilies, 1 teaspoon of chopped green chili, and 12 curry leaves. Stir for a few seconds. Turn off the heat and mix in 1 generous pinch of asafoetida and ½ teaspoon of turmeric.
Toss the rice with the seasoning, nuts and 2 tablespoons of lemon juice. Season with salt, cover for 5 minutes and serve.
