Place 4 cups of cooled, cooked white rice in a large bowl. Gently separate any clumps with a fork or clean fingers, taking care not to break the grains. Set aside.

Heat 2 tablespoons of oil in a pan or kadai over medium heat. Add 3 tablespoons of raw peanuts and fry for 2 minutes, stirring constantly, until they begin to change color. Add 1 teaspoon of chana dal and 1 teaspoon of split urad dal. Sauté on medium-low heat for 1 to 2 minutes until the lentils turn golden-brown and fragrant.

Add 1 teaspoon of mustard seeds to the pan. When they begin to crackle and pop, add 2 slit green chilies, 1 teaspoon of minced ginger, 10-12 fresh curry leaves, and 1/4 teaspoon of asafoetida. Stir-fry for 30 seconds on medium heat until the curry leaves turn crisp.

Reduce the heat to low. Add 1/2 teaspoon of turmeric powder to the oil and stir quickly for 5 to 10 seconds to cook the spice without burning it.

Add the cooled rice and 1 teaspoon of salt to the pan. Gently fold the rice into the tempered oil from the bottom up until every grain is evenly coated with the yellow turmeric oil. Sauté on low heat for 2 to 3 minutes until the rice is heated through.

Turn off the heat and remove the pan from the warm burner. Pour in 3 tablespoons of fresh lemon juice and mix gently. Taste and adjust the salt or lemon juice if desired. Serve warm or at room temperature.