Piquant Lemon Rice

Wash rice. Bring water to a boil. Stir in rice, salt and 1/2 tb ghee.

Cover with a tight-fitting lid. Reduce heat to very low and gently simmer, no peeking, for 20 to 25 minutes. The rice should be light and fluffy and 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 and stir fry till golden brown. Remove with a slotted spoon and pour over rice. Cover the rice again.

Raise the heat slightly and toss in the split peas and mustard seeds (you can omit the peas) and fry till the seeds turn grey and sputter.

Pour the fried seeds into the rice and sprinkle with turmeric, lemon and 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. —–