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Wash the rice thoroughly by rinsing it several times. Drain.
Bring the water to a boil in a heavy-bottomed pot.
Add the rice and the salt, and stir once to mix.
Turn heat down to low, cover the pot and let the rice cook for 20 minutes. Do not stir. When done, the water should all be gone and the rice grains tender but separate.
Melt the ghee in a pan until it runs clear. Add the mustard seeds and cover most of the pan with a lid as the seeds pop. Add the urad dhal and the cashews and stir briefly till they turn golden. Lower heat and add the turmeric. Remove from heat. Add the lemon juice and curry leaves.
Fold the lemon-spice mixture gently into the rice and fluff rice with a fork.
Enjoy hot.
(Serves 2-4) |
