Rinse 1 cup of basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
In a pan, heat 2 tablespoons of ghee on medium flame.
Add 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 teaspoon of chana dal, 2 chopped green chillies, a pinch of hing (asafoetida), and a few curry leaves. Sauté until the dals turn golden brown.
Drain the rice and add it to the pan. Sauté for 2-3 minutes until the rice is well coated with the ghee and spices.
Pour 2 cups of water into the pan, add salt to taste, and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice cook for 15-20 minutes or until all the water is absorbed and the rice is cooked.
Once the rice is cooked, turn off the flame and let it sit covered for 5 minutes.
Add the juice of 1 large lemon to the rice and gently fluff the rice with a fork to mix the lemon juice evenly.
Garnish with chopped coriander leaves and serve hot.