LEMON RICE WITH DALS

Steps:

• Soak masoor and chana dals for a few hours prior to cooking.
• Boil rice with about 4-5 cups water and salt until grains are soft and firm.
• Just before draining the rice, add the turmeric powder.
• Stir to ensure that the color spreads evenly over the rice.
• Remove from heat and drain.
• In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
• In a separate small saucepan, add butter on low heat until it melts.
• Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
• When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
• Then add the boiled/softened masoor and chana dals along with the turmeric powder.
• At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
• Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
• Transfer this mix to the already cooked rice and toss or stir well.
• Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.
• Garnish by drizzling with dry parsley, coriander and a whole cashew.