Points Of Interest
Brown Mustard Seeds have a sharp and pungent but balanced taste and aroma that is released when toasted or ground.
Use whole or grind immediately before use.
3 tablespoons vegetable oil
3 tablespoons gram lentils
1/2 teaspoon asafetida powder
1 teaspoon turmeric
2-4 hot jalapenos, sliced
1-1/2 teaspoons Brown Mustard Seeds
2/3 cup raw cashew nuts
8 cups rice, cooked
1 lemon, juiced
1/2 teaspoon salt
Heat oil over moderate heat in Dutch oven. Add lentils, asafetida powder, turmeric and peppers and
cook, stirring until sizzling.
Stir in mustard seeds and cashew nuts, tossing to release flavors.
Stir in rice, lemon juice and salt and cook until heated throughout.
Makes 4 to 6 servings