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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