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A comforting Gujarati classic, this dish transforms leftover rice into a flavorful meal with tangy yogurt and a fragrant tempering of spices. Ready in minutes, it's perfect for a quick lunch or a light dinner.
For 4 servings
Prepare the Rice Base: In a large mixing bowl, combine the cooked rice, whisked curd, and salt. Use a light hand to mix everything together, ensuring the rice grains remain intact and are evenly coated. Set aside.
Create the Tempering (Vaghar): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Infuse the Spices: To the spluttering mustard seeds, add the cumin seeds and let them sizzle for 10-15 seconds. Then, add the asafoetida, curry leaves, chopped green chilies, and grated ginger. Sauté for about 30 seconds until the curry leaves turn crisp and the raw smell of ginger disappears.
Finalize the Tempering: Add the turmeric powder and optional sugar. Give it a quick stir for 2-3 seconds and immediately turn off the heat to prevent the turmeric from burning.
Combine and Serve: Pour the hot, aromatic tempering directly over the yogurt-rice mixture. Mix gently but thoroughly until the tempering is well-distributed. Garnish with freshly chopped coriander leaves and serve immediately to enjoy the delightful contrast of cool rice and warm spices.
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A comforting Gujarati classic, this dish transforms leftover rice into a flavorful meal with tangy yogurt and a fragrant tempering of spices. Ready in minutes, it's perfect for a quick lunch or a light dinner.
This gujarati recipe takes 15 minutes to prepare and yields 4 servings. At 372.45 calories per serving with 9.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Add a tablespoon of roasted peanuts or cashews along with the garnish for a delightful crunch.
Sauté finely chopped onions or grated carrots in the tempering before adding other spices for extra nutrition and flavor.
Substitute dairy curd with a plant-based yogurt (like coconut or almond) and use a neutral oil instead of ghee.
Add one or two dried red chilies (broken in half) to the tempering along with the mustard seeds for extra heat.
The curd (yogurt) is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Spices like ginger, cumin seeds, and asafoetida are traditionally used in Indian cooking to stimulate digestive enzymes and prevent bloating and indigestion.
Rice provides easily digestible carbohydrates, offering a quick and efficient source of energy to fuel your body and brain.
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
A single serving of Dahi Vagharelo Bhaat (about 1.5 cups) contains approximately 350-450 calories, depending on the type of rice, fat content of the yogurt, and amount of ghee used.
Yes, it can be a very healthy and balanced meal. The curd provides probiotics for gut health and protein, while rice offers carbohydrates for energy. The spices used in the tempering, like turmeric and ginger, have anti-inflammatory and digestive benefits.
Absolutely! Using leftover cooked brown rice is a great way to increase the fiber content of the dish. The texture will be slightly chewier, but it will be just as delicious and more nutritious.
If your curd is too tangy, you can balance the flavor by adding a little more sugar than the recipe suggests. You can also add a splash of milk to mellow out the sourness.
It's best served fresh right after the tempering is added. If you must prepare it in advance, you can mix the rice and yogurt and store it in the fridge. Prepare and add the hot tempering just before serving for the best taste and texture.