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Recipe courtesy of Padma Lakshmi

Show: Melting Pot

Episode: Padma's Passport - Hot 'n' Spicy

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Total:: 35 min
Prep:: 10 min
Cook:: 25 min

Yield:: 6 servings

Ingredients

3 tablespoons vegetable oil
3 tablespoons gram lentils
1/2 teaspoon asafetida powder
1 teaspoon turmeric
2 to 4 hot green chiles, such as jalapeno, sliced
1 1/2 teaspoons black mustard seeds
2/3 cup raw cashew nuts
8 cups cold cooked rice
1 lemon, juiced or to taste
Salt

Directions

In a casserole set over moderate heat, warm the oil, add the lentils, asafetida powder, turmeric, and chilies and cook, stirring, until sizzling. Add the mustard seeds and cashew nuts, and cook, stirring, for 5 minutes. Add the rice, lemon juice, and salt to taste and cook, stirring occasionally, until heated.

My Private Notes

Name: Nimbu Rice: Rice with Indian Spices, Cashews, and Chiles
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons gram lentils; 1/2 teaspoon asafetida powder; 1 teaspoon turmeric; 2 to 4 hot green chiles, such as jalapeno, sliced; 1 1/2 teaspoons black mustard seeds; 2/3 cup raw cashew nuts; 8 cups cold cooked rice; 1 lemon, juiced or to taste; Salt