Heat the sesame oil in a saucepan over medium heat. Add the mustard seeds and let them pop.
Toss in the cashew nuts and stir until they turn golden brown.
Add the chopped ginger, green chili, curry leaves, and asafoetida. Sauté on low heat until fragrant
Add the cooked rice to the pan and turn off the heat. Pour in the lemon juice, and sprinkle the mint leaves, chili flakes, and salt.
Mix everything thoroughly, ensuring the rice is well-coated with the flavors
Serve the Lemon Mint Rice hot and enjoy its refreshing taste!
