Lemon Rice with Toasted Cashews

Rice is a nutritious and versatile food that has been a staple around the world for millenia. It is easy and fast to prepare, depending on how creative the cook is feeling. The possibilities are endless and rice is tasty on its own with just a little butter or you can spice it up a bit like I did with this easy to prepare yellow rice with toasted cashews. For an especially satisfying meal, I suggest you serve this rice with Spicy Chickpea Koftas and Mushroom Curry.

Piquant Lemon Rice

1 cup of basmati rice
2 cups of water
1 teaspoon of sea salt
2 - 3 tablespoons of ghee or a combination of butter and sesame oil
1/2 - 2/3 cups of raw cashew pieces
1 tablespoon of split urad dal
1 teaspoon of black mustard seeds
1/2 teaspoon of turmeric
1/2 cup of fresh lemon juice or lime juice
4 tablespoons of minced fresh parsley or coriander
1/4 cup of coconut for garnishing

Soak the rice in the water for a couple of hours or more. Drain the rice, reserving the soaking water and let air dry for about 15 minutes.

Bring the soaking water to a boil in a heavy medium-sized pot. Stir in the rice, salt, and a dab of butter. Cover, and reduce the heat to very low and gently simmer for about 15 - 20 minutes, or until the water is absorbed. Remove from the heat and set aside.

Heat the ghee, or butter and oil in a small frying pan over moderate heat. When it is hot, fry the cashew pieces until golden brown. Remove with a slotted spoon and add to the rice.

Raise the heat in the frying pan slightly and add the urad dal and mustard seeds. Fry until the mustard seeds begin to pop and the urad dal turns a reddish brown colour.

Pour the mustard seeds and dal into the rice, add the turmeric, lemon juice and parsley. Gently mix with a fork until well combined. Sprinkle each serving with a bit of coconut.

Adapted from "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking" by Yamuna Devi.