This delicately spiced lemon rice is a wonderful way to bring colour, a hint of lemon and aromatic spices to an otherwise plain rice dish. It’s easy and quick to make and hugely versatile.
If using, soak the urid and chana dals in boiling water for 15 minutes. Meanwhile, wash the rice in cold water, drain and transfer it to a saucepan. Cover with fresh cold water so that when your index finger is resting on the top of the rice, the water comes up to the first crease in your index finger.
Gently bring the rice to the boil, then turn the heat down