Carrot Lemon Rice

Ingredients:
Rice 1 cup (measurement before cooked)2.5 to 3 table spoons Lemon juice, freshly extracted
¾ cup Grated Carrots2 Green Chilies - Cut the length wise.
3 Red chilies1 tbsp Ginger finely chopped
1/4 tbsp Turmeric Powder1 ½ spoon salt (or to taste).
For Seasoning
1/2 tbsp Mustard1 tbsp Chana Daal
1 tbsp urad daal
2 tbsp groundnutsa pinch of asafetida
Few curry leaves2 tbsp oil

Method
Boil the rice with less water (than normal) so that the grains are separable from each other and allow it to cool in a wide bowl or a basin.
Add salt to the lemon juice.
Heat oil in a pan, add mustard, chana daal, urad daal, groundnuts, red chilies and fry just a little, then add green chilies and ginger and fry till daal and nuts become golden brown, now add curry leaves, and then grated carrots and asafetida fry few more seconds and remove from heat. (Basically fry all the ingredients so that they give out nice aroma and not over fried).
Pour this seasoning mixture over rice, and then add turmeric, lemon juice + salt mixture and sugar.
Mix well with a wide flat spoon (or hand) until it is evenly mixed and serve.