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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.
For 4 servings
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.
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.
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.
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.
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.
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.
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.
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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.
This gujarati recipe takes 15 minutes to prepare and yields 4 servings. At 343.21 calories per serving with 6.89g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or snack.
Add 1/2 cup of mixed vegetables like peas, corn, and finely chopped carrots along with the onions for a more wholesome dish.
Add 1/2 teaspoon of garam masala along with the other spice powders for a warmer, more complex flavor profile.
Sauté 2-3 cloves of finely chopped garlic along with the onions for a pungent, savory twist.
Spices like asafoetida (hing) and cumin seeds are well-known in Ayurveda for their carminative properties, which help reduce gas and bloating and improve overall digestion.
The primary ingredient, rice, is a rich source of carbohydrates, providing a quick and easily digestible source of energy to fuel your day.
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects, contributing to overall wellness.
A single serving (approximately 1 cup or 240g) of Vagharela Bhat contains around 300-350 calories, primarily from the rice and oil. The exact count can vary based on the type of rice and amount of oil used.
Yes, Vagharela Bhat can be a healthy and balanced meal. It's an excellent way to use leftover rice, reducing food waste. The spices used, like turmeric and cumin, offer digestive benefits. To enhance its healthiness, use minimal oil and add plenty of vegetables.
While leftover rice is ideal for a non-sticky texture, you can use fresh rice. To do so, spread the freshly cooked rice on a large plate and let it cool completely, ideally in the refrigerator for at least 30-60 minutes, before using.
It's delicious on its own but pairs wonderfully with plain yogurt (curd), raita, papad, or a simple kachumber salad. In Gujarat, it's often enjoyed with a cup of hot masala chai for breakfast.
Store any leftover Vagharela Bhat in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or in the microwave until hot before serving.
This recipe is naturally vegan as long as you use a plant-based oil instead of ghee. All other ingredients are plant-based.