Heat the oil in a non-stick pot over medium heat. When the oil is hot, toss in the mustard seeds. As soon as the seeds stop popping, reduce heat. Add the curry leaves and the urud dal, and slightly increase heat.

As the dal gets brown, reduce heat once again. Then put in the whole red chilies. When the chilis get a little toasted, add the asafetida, chilli powder, garam masala, and coriander powder. Increase heat and add the cooked rice. Stir gently to mix.

To this add the lemon juice, sugar, turmeric and salt according to taste. Keep stirring until all the rice turns yellow.