1Take a bowl of water and soak the chana dal for 15-20 minutes. This step is optional because you can add the dal to tempering directly as well. I like the texture after they are soaked. After 15 mins, drain and set aside.
2Heat oil in a pan. Once the oil is hot, add hing and mustard seeds. Wait for the seeds to pop, then add chana dal, onions and ginger. Let the ginger and onions turn slightly brown and then add the curry leaves and dried red chilies.
3Cook for a few mins and then add peanuts. Stir. At this point add turmeric powder, fennel seed powder, salt and the cooked rice into the pan.
4Mix till everything is well combined. Squeeze in the lemon juice and serve immediately. With pickle and papad on the side.
If you want to add some richness to this dish you can do so by adding the following ingredients while tempering (before you add the rice)
½ cup cashews
½ tsp cumin
1 cup baby peas, boiled