firstly, in a pan heat ¼ cup oil and roast ½ cup peanut until it turns crunchy.

add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin.

splutter tempering keeping the flame on low.

now add 3 chilli, 2 inch ginger and roast well. roast in batches for uniform frying.

further add 3 tbsp curry leaves, 2 dried red chilli and fry until it tunrs crunchy.

turn off the flame and add ¾ tsp hing, 1 tsp turmeric and 2 tbsp salt.

mix well making sure everything is well combined. heat of the pan is enough for turmeric to cook.

transfer to an airtight container and lemon rice gojju is ready to store upto a month.

firstly, take 3 cup of leftover rice and add 2 tbsp prepared lemon rice gojju.

also add ½ lemon and 2 tbsp coriander. mix well.

finally, enjoy lemon rice with coconut chutney.