Nibu daar pullao (lemon cashew rice)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Basmati rice (uncooked) |
| 1 | teaspoon | Black mustard seeds |
| 2 | tablespoons | Canola oil |
| ½ | teaspoon | Split urad dal |
| ½ | cup | Cashew pieces |
| 2 | cups | Water or vegetable broth |
| ⅓ | cup | Fresh lemon juice |
| ¼ | teaspoon | Sea salt |
| ¼ | cup | Chopped fresh cilantro |
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.
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