South Indian Lemon Rice by Karan Gokani

Ingredients

• 2 cups cooked white rice, preferably basmati
• 2 lemons, juiced
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp ginger, finely chopped or grated
• 1 tsp split white lentils (urad dal)
• 1 pinch hing (asafoetida), optional
• 8-10 curry leaves
• 1 tsp turmeric
• 2 dried red chilies, or to taste
• to taste salt

Instructions

1. 1 Heat the oil in a small pan over medium heat. Add the cashews and fry until they are golden brown, about 2-3 minutes. Remove the cashews with a slotted spoon and set aside.
2. 2 In the same pan with the remaining oil, add the mustard seeds. Once they begin to crackle, add the chopped ginger, split white lentils (urid dal), hing (if using), curry leaves, and dried red chilies. Fry on low heat for 3-4 minutes, stirring constantly, until the lentils are golden brown and aromatic.
3. 3 Remove the pan from the heat. Stir in the turmeric and salt. Add the reserved fried cashews and the fresh lemon juice to the tempering mixture. Stir well to combine and let this lemon-spice mixture rest for 15 minutes to allow the flavors to meld.
4. 4 In a large bowl, combine the cooked rice with the prepared lemon-spice mixture. Gently toss everything together until the rice is evenly coated with the spices and has a vibrant yellow hue. Serve the lemon rice warm or at room temperature.