Title: Lemon Cashew Rice (Nibu Daar Pullao)
Categories: Side Indian Vegetarian Vegan
Yield: 4 Servings

1	c	Basmati rice (uncooked)
1	ts	Black mustard seeds
2	tb	Canola oil
1/2	ts	Split urad dal
1/2	c	Cashew pieces
2	c	Water or vegetable broth
1/3	c	Fresh lemon juice
1/4	ts	Sea salt
1/4	c	Chopped fresh cilantro

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

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