Madras Lemon Rice

"Growing up in Southern India, Lemon Rice was a staple in my household. My grandmother made it every weekend in Chennai, and the recipe has been passed down for generations in my family. I’m so glad I can share it with all of you via Padma’s Easy Exotic organic frozen rices, which are available in many major grocery stores (we also have 5 other selections). Real Indian Basmati rice is lightly spiced with red jalapeno and black mustard seeds, then combined with the fragrant taste of lemons. Pair it with grilled eggplant and sautéed vegetables, or with something like buttered shrimp, herb-roasted chicken or spiced leg of lamb. #feedfeed"
-- @padmalakshmi

Recipe by Easy Exotic by Padma Lakshmi

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

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 through.

Serves 6 to 8.
**Asafetida powder and Gram lentils are available at speciality food shops.