Piquant Lemon Rice
indian, rice, vegetarian
1 cup basmati white rice
2 cup water
1 teaspoon salt
3 tablespoon ghee
1/2 cup raw cashew pieces
1/2 tablespoon yellow split peas
1 teaspoon black mustard seeds
1/2 teaspoon turmeric
1/3 cup lemon juice
3 tablespoon coarsely chopped coriander
1/4 cup 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.
Yield: 4 servings