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A quick and flavorful Gujarati dish made by tempering leftover rice with spices, onions, and peanuts. This comforting classic is perfect for a light lunch or a way to transform yesterday's meal into something delicious.
For 4 servings
Prepare the rice. If using cold leftover rice, gently break up any clumps with a fork to separate the grains. Set aside.
Heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Add the cumin seeds, raw peanuts, asafoetida, curry leaves, and slit green chilies. Sauté for 1-2 minutes until the peanuts turn light golden and the spices become aromatic.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Lower the heat, then add the turmeric powder and red chili powder (if using). Stir for about 10 seconds to cook the raw spices.
Immediately add the fluffed rice, salt, and sugar to the pan. Gently toss everything together, ensuring the rice grains are evenly coated with the spices without breaking them.
Cover the pan and cook on low heat for 2-3 minutes. This step allows the rice to heat through and absorb all the delicious flavors.
Turn off the heat. Add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix and serve immediately.
A quick and flavorful Gujarati dish made by tempering leftover rice with spices, onions, and peanuts. This comforting classic is perfect for a light lunch or a way to transform yesterday's meal into something delicious.
This gujarati recipe takes 15 minutes to prepare and yields 4 servings. At 339.02 calories per serving with 6.67g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
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Add 1/2 cup of mixed vegetables like peas, diced carrots, and corn along with the onions for added nutrition and color.
Sauté 2-3 cloves of minced garlic along with the onions for a pungent, aromatic flavor.
Use coconut oil for tempering and add 1 tablespoon of urad dal and chana dal with the mustard seeds for extra crunch and a different flavor profile.
The primary ingredient, rice, is rich in carbohydrates, providing a quick and easily digestible source of energy to fuel your body and brain.
Spices like asafoetida (hing) and cumin seeds are traditionally known in Indian cuisine for their carminative properties, which can help improve digestion and reduce bloating.
Peanuts are a good source of monounsaturated fats, which are beneficial for heart health. They also add a boost of protein and fiber to the dish.
One serving of Vagharela Bhaat (approximately 1 cup or 235g) contains around 280-320 calories, primarily from the rice and oil. The exact count can vary based on the type of rice and amount of oil used.
Vagharela Bhaat can be a part of a healthy diet. It's a simple, comforting meal that provides carbohydrates for energy. To make it healthier, you can use brown rice for more fiber, reduce the amount of oil, and add plenty of vegetables.
Yes, but for best results, allow the freshly cooked rice to cool down completely. Spreading it on a large plate or tray helps it cool faster and prevents the grains from sticking together and becoming mushy when you stir-fry it.
Yes, this recipe is naturally vegan as it uses vegetable oil. If you choose to use ghee, it would then be vegetarian but not vegan.
Store any leftover Vagharela Bhaat in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave until hot before serving. You may need to sprinkle a little water while reheating to prevent it from drying out.
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