Wash and soak the basmati rice for 10-15 minutes.

Heat 2 tablespoons of sunflower oil in a wok or kadai.

Stir-fry the wadi until golden brown. Remove and set aside.

In the same kadai, heat 1 teaspoon of sunflower oil.

Add mustard seeds, urad dal, and chana dal. Fry until the dals slightly change color and are well roasted.

Add asafoetida, green chilies, and curry leaves. Sauté for a few seconds.

Add the fried wadi, soaked rice, and salt. Stir well.

Add 2 cups of water and bring to a brisk boil.

Reduce heat to low, cover, and cook until the water is absorbed and the rice is cooked through.

Turn off the heat and let the rice rest for 10 minutes.

Stir in lemon juice before serving.

Serve hot.