Ingredients
- 475 ml water
- 120 gr basmati rice (white)
- 80 ml lemon juice
- 60 gr cashew (raw pieces)
- 40 gr ghee
- 20 gr coconut (shredded)
- 18 gr coarsely coriander (chopped)
- 6 gr split peas (yellow)
- 5 ml black mustard seeds
- 3 gr salt
- 1 gr turmeric
Wash rice. Bring water to a boil. Stir in rice, salt & half 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.
