Recipe courtesy of Padma Lakshmi
35 min
10 min
25 min
6 servings


  • 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


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.

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