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Lemon Cashew Rice (Nibu Daar Pullao)
| Ingredients | |||
| 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 | lemon juice, fresh | |
| 1/4 | teaspoon | sea salt | |
| 1/4 | cup | cilantro, fresh, chopped | |
Directions: | |||
| 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. | |||
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