| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Side dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati rice, uncooked |
| 1 |
t |
Black mustard seeds |
| 2 |
T |
Canola oil |
| 1/2 |
t |
Split urad dal |
| 1/2 |
c |
Cashew pieces |
| 2 |
c |
Water or vegetable broth |
| 1/3 |
c |
Fresh lemon juice |
| 1/4 |
t |
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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”