1 c Basmati white rice

2 c Water

1 ts Salt

3 tb Ghee

1/2 c Raw cashew pieces

1/2 tb Yellow split peas

1 ts Black mustard seeds

1/2 ts Turmeric

1/3 c Lemon juice

3 tb Coarsely chopped coriander

1/4 c Shredded coconut

Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee. Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed. Set side, leaving covered. Heat the remaining ghee in a small pot over a moderate heat till hot. Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again. Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter. Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed. Garnish each serving with coconut. For a variation, substitute lime juice for lemon juice. Yamuna Devi, The Art of Indian Vegetarian Cooking.