A quick and flavorful Gujarati dish made by tempering leftover rice with aromatic spices. Ready in minutes, it's the perfect way to transform simple rice into a delicious meal for breakfast or lunch.
Prep5 min
Cook10 min
Servings4
Serving size: 1 cup
343cal
7gprotein
56gcarbs
10g
Ingredients
4 cup Cooked Rice (Leftover, cold basmati or sona masoori rice works best)
2 tbsp Sunflower Oil (You can also use any other neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
2 tbsp Raw Peanuts
10 Curry Leaves (Fresh curry leaves are recommended)
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Vagharela Bhat and cooling Chaas, a gut-friendly comfort food that's quick to whip up!
This gujarati dish is perfect for breakfast. With 416.34999999999997 calories and 10.5g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.75 tsp Salt (Adjust to taste, especially if rice is already salted)
0.5 tsp Sugar (Optional, but adds a classic Gujarati sweet-sour balance)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the rice: If the cold rice is clumpy, gently break it apart with a fork or your hands to separate the grains. Set aside.
2
Make the tempering (Vaghar): Heat oil in a wide pan or kadai over medium-high heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
3
Sauté aromatics: Add the cumin seeds, asafoetida, raw peanuts, and curry leaves to the pan. Sauté for 1-2 minutes, stirring frequently, until the peanuts turn light golden and the curry leaves become crisp.
4
Cook the onions: Add the finely chopped onion and green chilies. Continue to sauté for 3-4 minutes until the onions soften and become translucent.
5
Add spice powders: Lower the heat to prevent the spices from burning. Add the turmeric powder and red chili powder. Stir and cook for about 30 seconds until fragrant.
6
Combine with rice: Add the separated rice, salt, and sugar to the pan. Gently toss everything together until the rice is evenly coated with the spices and fully heated through, which should take 2-3 minutes. Be careful not to break the rice grains.
7
Finish and serve: Turn off the heat. Drizzle the fresh lemon juice over the rice and garnish with chopped coriander leaves. Give it one final, gentle mix and serve hot.
73cal
4gprotein
5gcarbs
4gfat
Ingredients
1.5 cup Curd (Plain, full-fat yogurt recommended)
2.5 cup Water (Chilled)
2 tbsp Coriander Leaves (Freshly chopped)
1 tbsp Mint Leaves (Freshly chopped)
0.5 inch Ginger (Peeled and roughly chopped)
1 pc Green Chili (Optional, adjust to taste)
1 tsp Roasted Cumin Powder
0.75 tsp Kala Namak (Also known as black salt)
0.5 tsp Chaat Masala
0.25 tsp Salt (Adjust to taste)
1 tsp Ghee (For optional tempering)
0.5 tsp Mustard Seeds (For optional tempering)
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
