Preparation time: 2 minutes
Cooking time: 10 minutes
Clean and wash pearl pishori rice. Boil 5-6 cups water in a large pan. Add pearl pishori rice. Boil till done. Strain the pearl pishori rice. Keep aside. Cool for ½ hour by spreading on a tray. Separate the pearl pishori rice grains with a fork.
Mix lemon juice, turmeric, salt and sugar together. Keep aside.
Heat oil in a large wok. Reduce heat. Add mustard seeds, split peas and red chillies. Cook on very low heat till split peas turn brown. Add curry leaves.
Add the lemon juice mixture & a ¼ cup water. Cover and simmer on low heat till split peas turn soft and the water dries.
Run a fork through the boiled pearl pishori rice to separate the rice grains and add to the lemon juice mixture in the wok. Stir gently to mix well. Serve.