Ingredients
1 cup basmati rice cooked
1 teaspoon mustard seeds, black
2 tablespoons canola oil
1/2 teaspoon split urad dal
1/2 cup cashew nuts pieces
2 cups water or vegetable broth
1/3 cup lemon juice fresh
1/4 teaspoon sea salt
1/4 cup cilantro fresh, chopped
Preparation
Place rice in a strainer and rinse with cool water until water runs clear. Set aside.
In a large saucepan, sauté mustard seeds in oil until they begin to pop. Add urad dal and sauté until dal turns golden brown, about 2 minutes. Add rice and cashews. Saute for 2 minutes over medium heat. Stir in water, lemon juice and salt. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.
Fluff with a fork, garnish with cilantro and serve.
