Lemon Cashew

1 teaspoon black mustard seeds

2 tablespoon canola oil

1/2 teaspoon split urad dal

1/2 cup cashew pieces

2 cup water, or vegetable broth

1/3 cup lemon juice, fresh

1/4 teaspoon sea salt

1/4 cup cilantro, fresh, chopped

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.