Wash the Matta rice thoroughly and soak it for at least 30 minutes. This softens the grains and helps them cook faster.

After soaking, cook the rice in a pot with enough water and 1 tsp salt until it becomes soft but not mushy. Alternatively, you can use a pressure cooker, cooking it for 3-4 whistles based on the rice’s quality.

Drain any excess water and spread the rice on a large plate to cool. Cooling it down prevents clumping when mixing the other ingredients.

Heat 2 tbsp sesame oil in a large pan or kadai. Sesame oil adds a lovely aroma that enhances the dish’s flavor.

Add 1/4 cup peanuts and roast until golden and crispy. Remove the peanuts and set them aside.

In the same pan, add 2 tbsp cashews and fry until golden. Remove and set aside with the peanuts.

In the same pan, add 1 tbsp oil. Once hot, add 1 tsp mustard seeds and allow them to splutter.

Add 1 tsp urad dal and 1 tsp chana dal. Sauté until they turn golden brown.

Add 2 whole dry red chilies and 1-2 finely chopped green chilies and sauté for a few seconds.

Add 1 sprig curry leaves and a pinch of asafoetida. This will give a lovely aroma to the rice.

Then Lower the heat and add 1/2 tsp turmeric powder to the tempering mixture, stirring well to combine.

Add the cooked and cooled Matta rice to the pan. Gently mix to coat the rice with the seasoning.

Pour in 2 tbsp lemon juice and adjust salt to taste. Carefully stir to ensure the lemon juice is evenly distributed without breaking the rice grains.

Garnish with the roasted peanuts and cashews for a final touch of crunch and nuttiness.

Serve warm and enjoy!