Soak split gram in boiled water.

Whisk lemon juice, turmeric, salt, and chutney powder in a bowl.

Set aside lemon juice mixture.

Heat oil in a deep pan over medium-high heat.

Add asafetida, dried red chiles, and curry leaves to the hot oil.

Cook until curry leaves curl slightly, stirring constantly (about 1 minute).

Add mustard and coriander seeds.

Cook until the seeds pop (about 1 minute).

Drain the soaked split gram and add it to the pan.

Cook split gram until lightly toasted (about 1 minute).

Add the lemon juice mixture, green chiles, and ginger root to the pan.

Add water and heat to a gentle simmer (1-2 minutes).

Gradually add cooked brown basmati rice, mixing well to combine.

Add dry roasted peanuts and fresh cilantro.

Serve hot with coconut chutney or soy yogurt raita.