Heat oil over medium heat in large skillet or wok. Saute onions and garlic until soft, 2 minutes. Add mustard seeds, curry leaves, urad dal and raisins and saute 2 minutes.

In a bowl, mix rice, turmeric, salt, sugar and cashews, saving a few cashews for garnish. Spoon rice into skillet with onion mixture and heat through, stirring, 2 to 3 minutes. Sprinkle with lemon juice. Garnish with reserved cashews, green onions and cilantro.

This recipe yields 8 to 10 servings.

Each of 10 servings: 252 calories; 32 mg sodium; 0 cholesterol; 13 grams fat; 31 grams carbohydrates; 3 grams protein; 0.38 gram fiber.