Serves: 4
Ingredients
-
1
cup raw cashews, soaked overnight
-
3
tablespoons grapeseed oil or ghee
-
1
teaspoon mustard seeds, brown preferred
-
1/2
teaspoon cumin seed
-
3
garlic cloves, chopped
-
2
tablespoons chopped ginger
-
1
fresh hot green chile, sliced
-
1
package frozen peas, thawed
-
1/4
curry leaves or cilantro leaves
-
2
teaspoons lemon juice
Directions
- Soak cashews overnight.
- Heat oil or ghee in a large skillet over medium-high. Toast seeds, garlic, ginger and chile in hot oil. Add peas, cashews, curry leaves and ¼ cup water. Cover and cook 5 minutes. Uncover skillet and cook, stirring, 2 minutes or until cashews begin to brown. Stir in lemon juice. Serve over rice, if desired.