Piquant lemon rice

4 servings

Ingredients

Quantity Ingredient
1 cup Basmati white rice
2 cups Water
1 teaspoon Salt
3 tablespoons Ghee
½ cup Raw cashew pieces
½ tablespoon Yellow split peas
1 teaspoon Black mustard seeds
½ teaspoon Turmeric
⅓ cup Lemon juice
3 tablespoons Coarsely chopped coriander
¼ cup Shredded coconut

Directions

Wash rice. Bring water to a boil. Stir in rice, salt & ½ tb ghee.

Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed.

Set side, leaving covered.

Heat the remaining ghee in a small pot over a moderate heat till hot.

Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again.

Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter.

Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed.

Garnish each serving with coconut.

For a variation, substitute lime juice for lemon juice.

Yamuna Devi, The Art of Indian Vegetarian Cooking.

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