tender. Drain thoroughly and set aside. minutes until lightly toasted. Remove from the wok and set aside. seeds begin to pop. Add the asafoetida, curry leaves, ginger, chilies, Bengal gram, cashews, lentils and turmeric. Continue to stir-fry, then add the lemon juice, salt and water. Simmer for 2 to 3 minutes, toss in the rice and heat through. Garnish with coriander leaves and serve with a few poppadums, chutneys and Mint and Cucumber Raita (page 27)
2 Boil the rice in the water for 15 to 20 minutes until the grains are just
3 Heat the oil in the wok and stir-fry the mustard seeds for 1 minute until the
- Amount Per Serving
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 618.0mg26%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 2.5g10%
- Sugars 2.0g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
beef, bengal, cashew, dryroast, fried, frying, gram, indian, main, nonstick, nuts, simmering, stir frying, title, vegan, wok
