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