Ingredients
- ½ cups (300 g) uncooked Basmati rice, washed and drained
- 3 cups (750 ml) water
- 1 teaspoon Bengal gram (channadal) or yellow split peas
- 1 tablespoon split raw cashew nuts
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- Pinch of asafoetida powder
- 10 curry leaves
- ½ teaspoon minced ginger
- ½ green finger-length chili, minced
- 2-3 dried chilies, broken into pieces
- 1 teaspoon white lentils (urad dal)
- ½ teaspoon ground turmeric
- 3 tablespoons lemon juice
- 1-1½ teaspoons salt
- 1 tablespoon water
- Fresh coriander leaves (cilantro)
How to Make It
- Boil the rice in the water for 15 to 20 minutes until 1 the grains are just tender. Drain thoroughly and set aside.
- Dry-roast the Bengal gram and cashew nuts in a nonstick wok for 2 to 3 minutes until lightly toasted. Remove from the wok and set aside.
- Heat the oil in the wok and stir-fry the mustard seeds for 1 minute until the seeds begin to pop. Add the asafoetida, curry leaves, ginger, chilies, Bengal gram, cashews, lentils and turmeric. Continue to stir-fry, then add the lemon juice, salt and water. Simmer for 2 to 3 minutes, toss in the rice and heat through. Garnish with coriander leaves and serve.
