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Rinse the rice in a colander until the water runs clear. Drain and soak it in 1.25 cups water.
Grate the ginger.
Turn the instant pot to saute (normal) and when the display shows HOT, add the oil. Tip in the mustard seeds and allow them to crackle.
Add the peanuts, chana dal and urad dal and fry until they turn golden.
After 30 seconds, add grated ginger, green chillies, curry leaves, turmeric and half cup water. Cook for 2 minutes.
Add the rice and the water in which it was soaked, lemon juice and salt. Mix everything with a spoon and cancel saute.
Close the lid, turn the steam release handle to sealing and press the pressure cooking button (high). Set the timer to 4 minutes. When the timer beeps, wait for 10 minutes, then release pressure and open the pot. Perfectly steamed lemon rice is ready to be served.