Instructions: Place rice in a strainer and rinse with cool water until water runs clear. Set aside.

In a large saucepan, saute mustard seeds in oil until they begin to pop.

Add urad dal and saute until dal turns golden brown, about 2 minutes.

Add rice and cashews. Saute for 2 minutes over medium heat.

Stir in water, lemon juice and salt.

Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.

Fluff with a fork, garnish with cilantro and serve.

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