This rice reminds me of summer not only because of its optimistic golden hue but also because my mom used to prepare it for our family on hot summer evenings when the thought of a heavy curry made the tempera­ture feel even more oppressive. I was always requesting it, because I love its bright flavor and also because it transported me back to the Chennai station, where I could have wandered all day eating rice and chaat if only my parents would have let me. It’s easy to prepare and could be served as a main dish, as we used to enjoy it in our family, or as a base for a gravy or dal. There’s much more to it than lemon and rice due to its combination of smooth and crunchy textures and nutty, spicy, earthy flavors. It’s lovely with one of the chutney recipes this book and with hot Chapatis, which I enjoy using as a utensil to scoop the rice up into my mouth because forks can be so boring!