Recipe courtesy of Padma Lakshmi
Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
None

Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons gram lentils
  • 1/2 teaspoon asafetida powder
  • 1 teaspoon turmeric
  • 2 to 4 hot green chiles, such as jalapeno, sliced
  • 1 1/2 teaspoons black mustard seeds
  • 2/3 cup raw cashew nuts
  • 8 cups cold cooked rice
  • 1 lemon, juiced or to taste
  • Salt

Directions

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.

IDEAS YOU'LL LOVE

Nimbu Rice: Rice with Indian Spices, Cashews, and Chiles

Recipe courtesy of Padma Lakshmi

Gingered Rice

Recipe courtesy of Tyler Florence

Coconut Rice

Recipe courtesy of Roger Mooking

Saffron Rice

Recipe courtesy of Roger Mooking

Lemon Rice

Cannellini Rice

Recipe courtesy of Padma Lakshmi

Rice Cake

Recipe courtesy of David Rocco

Poblano Rice

Recipe courtesy of Marcela Valladolid

Sushi Rice

Recipe courtesy of Siba Mtongana

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here