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

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
3 tablespoons	45ml	Lentils
1/2 teaspoon	2.5ml	Asafetida powder
1 teaspoon	5ml	Turmeric
2		Hot green chiles - (to 4) - sliced
		= (such as jalapeño)
1 1/2 teaspoons	7.5ml	Black mustard seeds
2/3 cup	157ml	Raw cashew nuts
8 cups	1280g / 45oz	Cold cooked rice
		Juice of 1 lemon - or to taste
		Salt - to taste

Recipe Instructions

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.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A56) - from the TV FOOD NETWORK

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