SERVES: 6 to 8


3 tablespoons canola oil
3 tablespoons gram lentils
½ teaspoon asafetida powder
1 teaspoon turmeric
2 to 4 hot green chiles, such as jalapeno, sliced
1 ½ teaspoons black mustard seeds
2/3 cup raw cashew nuts
8 cups cold cooked rice
1 tablespoon lemon juice (the juice of about 1 lemon)
Salt to taste


1. In a casserole set over moderate heat, warm the oil, add the lentils, asafetida powder, turmeric, and chilies, stirring until sizzling. Add the mustard seeds and cashew nuts, and stir for 5 minutes. Add the rice, lemon juice, and salt. Mix together until heated through, taste for seasoning, and serve.

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