Rice With Indian Spices, Cashews, And Chiles - {Nimbu Rice}

By Hester

Ingredients

• 3 tablespoons vegetable oil
• 3 tablespoons lentils
• 1/2 teaspoon asafetida powder
• 1 teaspoon turmeric
• 2 hot green chiles - (to 4) sliced (such as jalapeño)
• 1 1/2 teaspoons black mustard seeds
• 2/3 cup raw cashew nuts
• 8 cups cold cooked rice
• Juice of 1 lemon or to taste
• Salt to taste

Preparation

Step 1

In a casserole set over moderate heat, warm the oil, add the lentils, asafetida powder, turmeric, and chilies and cook, stirring, until sizzling.

Add the mustard seeds and cashew nuts, and cook, stirring, for 5 minutes.

Add the rice, lemon juice, and salt to taste and cook, stirring occasionally, until heated through.

This recipe yields 6 servings.