Category: Vegetarian
Rating: 5.00
Servings: 4


1 cup basmati rice (uncooked)
1 teaspoon black mustard seeds
2 tablespoon canola oil
1/2 teaspoon split urad dal
1/2 cup cashew pieces
2 cup water or vegetable broth
1/3 cup fresh lemon juice
1/4 teaspoon sea salt
1/4 cup chopped fresh cilantro

Directions: How to Cook Nibu Daar Pullao (Lemon Cashew Rice)

Place rice in a strainer and rinse with cool water until water runs clear. Set aside.

In a large saucepan, saute mustard seeds in oil until they begin to pop.

Add urad dal and saute 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.

Per serving: 248 cal, 6 g prot, 313 mg sod, 30 g carb, 12 g fat, 0 mg chol, 63 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias


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