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Title: Piquant Lemon Rice
Categories: Ethnic Vegetarian Rice
Yield: 4 Servings
| 1 | c | Basmati white rice |
| 2 | c | Water |
| 1 | ts | Salt |
| 3 | tb | Ghee |
| 1/2 | c | Raw cashew pieces |
| 1/2 | tb | Yellow split peas |
| 1 | ts | Black mustard seeds |
| 1/2 | ts | Turmeric |
| 1/3 | c | Lemon juice |
| 3 | tb | Coarsely chopped coriander |
| 1/4 | c | Shredded coconut |
Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 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.
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