From Padma’s new book, The Encyclopedia of Spices & Herbs.


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Serves 6-8

You will need:
3 tablespoons canola oil
3 tablespoons gram lentils
1⁄2 teaspoon asafetida powder
1 teaspoon turmeric
2 to 4 hot green chilies, such as jalapeno, sliced
11⁄2 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.
  2. Add the mustard seeds and cashew nuts, and stir for 5 minutes.
  3. Add the rice, lemon juice, and salt.
  4. Mix together until heated through, taste for seasoning.

TIP:

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From Padma’s book, The Encyclopedia of Spices & Herbs
Photography by Recipes by Padma Lakshmi | Styling by Paul Lowe | Photography by Alexandra Grablewski

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