Cabbage Rice
Another easy peasy rice variety perfect for those lazy morning, when either you don’t have enough vegetables to pack for your kids lunch box or you got up late or you are in no mood for an elaborate meal 🙂 Just keep a bowl of cooked basmati rice handy in your fridge. Use vegetables like cabbage, green capsicum or any coloured bell peppers, carrot, beans (all optional) and make this in a jiffy. You may add roasted peanuts or grated fresh coconut as an additional garnish. I have skipped both as my girl doesn’t like either of the two.
Ingredients:
- Cooked basmati rice 1 cup
- Salt to taste
- Shredded cabbage 1/2-3/4 cup
- Shredded carrots 1/4 cup
- Capsicum juilines 2 tbsp
- Refined oil 1 tbsp
- Mustard seeds 1/4 tsp
- Turmeric powder 1/4 tsp
- Udad dal 1 tsp
- Chana dal 1 tsp
- Curry leaves few
- Coriander leaves 2 sprigs
- Lemon juice 1-2 tsp
- Chili flakes to taste
- Asafoetida a pinch
Method:
- Heat oil preferably in a heavy bottom iron kadhai.
- Add mustard seeds and when they splutter, add curry leaves udad and chana dal. Roast them well.
- Now add the shredded vegetables, salt, turmeric powder and saute them on high flame for 2-3 minutes.
- Add the cooked rice, asafoetida and chili flakes and mix gently.
- Add lemon juice and garnish them with finely chopped coriander leaves.
- Serve it along with some raita or plain curd.
