Lemon Rice with Sprouted Moong and Cashew Nuts

 I usually do not watching movies made from book or stories that I read. For some reason, they never live up to my expectations. The characters are different, and often they are different

I read the story the Japanese Wife, written by Kunal Basu sometime last year and liked it but did not think much of it. It landed as a movie in my mailbox as a part of my netflix selections. I was touched by how beautifully, the movie had been made.

As with other phases, in my life I and rather hooked on to sprouts. Recently, I added them to a rather soothing creation of Lemon Rice, that I made with cashew nuts. It offered a light and simple one dish meal, that was perfect for this very beautiful sunny winter day that really could masquerade and fool you as a spring day.

I was surprised to realize from this post that you could actually freeze, to which end I am sending this over to Priya for the Only Sprouts event that belongs to Pari

Lemon Rice with Sprouted Moong and Cashew Nuts

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves 6

Ingredients

3 cups of water

3/4 cup short grained rice like kalajeera or poni

1 teaspoon turmeric

2-3 tablespoons oil

1 teaspoon mustard seeds

1 onion, finely chopped

6-8 curry leaves

1 tablespoon ginger paste

1 teaspoon salt

1/2 cup sprouted moong lentils

1 and 1/2 cups water

1/2 teaspoon red chili powder

1 lime

1/2 cup dry roasted cashew nuts

2 tablespoons finely cilantro

Method of Preparation

1. Bring the 3 cups of water to a boil, add in the rice and the turmeric and briskly simmer for about 5 minutes. Drain the the rice throughly in a colander.

2.  Heat the oil on medium heat for about 1 minute and add in the mustard seeds and wait till they pop. Lower the heat and add in the onion, curry leaves and the ginger paste and saute for about 2-3 minutes.

3. Add in the rice, salt, sprouted lentils and water and bring the mixture to a simmer. Cover and cook for 15 minutes, until the water is absorbed and the rice and lentils are almost done.

4. Cut the lime and squeeze in the juice.

5. Stir in the cashew nuts and cover and let the rice rest for 10 minutes. This helps the flavors settle in.

6. Remove the cover, fluff the grains and stir in the cilantro before serving.