|
Ingredients
|
Quantity
|
|
Basmati rice (uncooked)
|
1 cup
|
|
Black mustard seeds
|
1 tbsp
|
|
Canola oil
|
2 tbsp
|
|
Split urad dal
|
½ tsp
|
|
Cashew pieces
|
½ cup
|
|
Water or vegetable broth
|
2 cups
|
|
Fresh lemon juice
|
1/3 cup
|
|
Sea salt
|
¼ tsp
|
|
Chopped fresh cilantro
|
¼ cup
|
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.
