Method

• Pour water into a large saucepan and bring to a boil. Add rice and salt; continue to cook for 15-20 minutes. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.
• Heat some oil in a small frying pan set over medium heat. Add the cashews and toast until golden brown in colour; for about 5 minutes. Remove from the heat and set aside.
• Heat the remaining oil in the same frying pan over medium heat. Add in chillies, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the toasted nuts. Cook and stir until fragrant, about 3 minutes.
• Add turmeric powder, cooked rice and sauté for another 5 minutes.
• Remove rice from the pan and transfer it to a serving bowl. Stir in lemon juice and tamarind paste and then mix in the tempered chillies and spices from the frying pan.
• Garnish with the remaining nuts and serve with natural yoghurt on the side.
• Serve with a sprinkle of Laila Bombay Mix Hot for an interesting twist or alongside a salad made with sprouted Laila Mung Beans for a healthy option.