SOUTHERN LEMON AND CASHEW NUT RICE

Preparation Method :

• Place the rice in a saucepan with enough water, bring to a boil and simmer for about 10 minutes or until cooked.
• Remove from heat, pour the rice into a sieve, drain off all the water, then tip the rice back into the pan. Cover and set it aside for 5 minutes.
• Heat the oil in a large frying pan and add the cashew nuts. Fry until golden, then remove and place on kitchen paper.
• Tip the mustard seeds to the pan and when popped, add the lentils and chillies, stir-fry until the lentils darken but before they turn brown.
• Add the ginger, turmeric and salt with little water and cook for about a minute.
• Pour in the lemon juice and cook for one more minute, add in the rice, coconut and chopped coriander. Stir to mix well. Adjust the seasoning and serve.