| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Rice, Ethnic, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati white rice |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 3 |
tb |
Ghee |
| 1/2 |
c |
Raw cashew pieces |
| 1/2 |
tb |
Yellow split peas |
| 1 |
ts |
Black mustard seeds |
| 1/2 |
ts |
Turmeric |
| 1/3 |
c |
Lemon juice |
| 3 |
tb |
Coarsely chopped coriander |
| 1/4 |
c |
Shredded coconut |
INSTRUCTIONS
Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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