Thursday, February 13, 2014



Today's recipe is for something that can be made for lunch if you wish to have a different type of rice item.  Since it calls for using cooked rice, this can be made quite fast. I make it once in a while for a change as also when I am hard pressed for time.

  • Cooked rice, 4 cups
  • Channa dal, 1/2 tsp
  • Mustard, 1/4 tsp
  • Red Chillies, 2, broken into 4 pieces
  • Urad dal, 1/2 tsp
  • Green chillies, chopped, 2
  • Ginger, 1/2 " piece, grated
  • Cumin seeds, 1/2 tsp
  • Curry leaves, 1 sprig
  • Garam Masala Powder, 1/2 tsp
  • Chilli powder, 1/2 tsp or to taste
  • Ghee/Oil, 1 tbsp
  • Asafoetida, 1 pinch
  • Onion, chopped, small sized, 1
  • Tomatoes, medium sized, chopped, 2-3
  • Salt, to taste
  • Cashewnuts, roasted, 6-8
  • Coriander leaves, finely chopped, 1 tbsp
In a thick-bottomed kadhai, heat oil and when it gets heated add mustard, cumin seeds, asafoetida and red chillies.
When the mustard splutters and the cumin seeds sizzle, add chana dal and urad dal
Fry till the dals change colour
Next add the chopped onions and fry them till they are transparent
Add chopped green chillies, curry leaves, grated ginger, chopped tomatoes and salt, to taste
Stir and cook on medium flame for about 5 minutes till the tomatoes are cooked
Add the chilli powder and garam masala and fry for 1 more minute
Now add the cooked rice and mix thoroughly till the masala is fully blended with the rice
Serve hot after garnishing with chopped coriander leaves and roasted cashewnuts.

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