Lemon Dill Rice with Cashews

• 2 cups basmati rice
• 2/3 teaspoon turmeric powder
• 1 bunch of dill, chopped
• 1/2 cup cashew, chopped in half of (you will seemingly be ready to position less, but I treasure loads)
• 1/2 onion, chopped
• 2 tablespoons vegetable oil + 1 teaspoon oil
• pinch of hing asafetida
• 1 teaspoon dim mustard seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon chana dal
• 1 dried red chili, broken in half of
• 5 curry leaves
• 1 tablespoon vangi baath powder (can sub in sambar or curry powder)
• juice of half of a lemon
• salt to style

Cook Mode

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1. Mix turmeric with rice and water and cook dinner (Within the event you enjoy day-aged rice this is most appealing so the rice does now not secure subtle).
2. In a little pan under low warmth, add in 1 teaspoon of oil and the cashews. Fry them for about a minutes, until they start to brown somewhat and likewise you will seemingly be ready to smell them roasting. Achieve the cashews aside in a bowl.
3. In a non-stick pan, under medium, warmth oil. Achieve within the asafetida, dim mustard seeds, urad dal and chana dal and shake up the pot. When the mustard seeds start to pop and the dals start to brown, add within the dried red chili. Turn the warmth to low and add within the curry leaves (the oil will spurt so behold out). Coat the red chili and curry leaves with oil.
4. Add within the onion and dill and cook dinner for about 20 minutes. You desire the onion to be fried somewhat and the dill to be cooked down. Add within the vangi baath powder at this point and mix successfully. Cook for about 2 minutes.
5. Next add within the yellow rice and salt to style and mix successfully. Mix within the cashews (and attach about a for garnish). Squeeze the lemon juice on high and mix. Garnish with the the rest of the cashews. Help hot or room temp at a picnic.