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Squeeze the lemon juice into a bowl. Set aside.
Place a frying pan over a medium heat with a drizzle of oil. Once hot, add the cashews and fry until golden. Transfer to a kitchen paper-lined plate using a slotted spoon, then set aside.
Turn the heat down to low. Tip the mustard seeds into the same pan and fry until the seeds crackle, then add the remaining ingredients (except the lemon juice and rice). Fry everything for 3-4 mins until the lentils are golden.
Add the hot mixture to the lemon juice bowl and stir well. Add the cashews and allow the dish to rest for 15 mins.
Stir the cooked rice through the rested mixture. Serve warm or cold.