| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Side dish, Indian, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Basmati rice (uncooked) |
| 1 | ts | Black mustard seeds |
| 2 | tb | Canola oil |
| 1/2 | ts | Split urad dal |
| 1/2 | c | Cashew pieces |
| 2 | c | Water or vegetable broth |
| 1/3 | c | Fresh lemon juice |
| 1/4 | ts | Sea salt |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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