Vagharela Bhat

1. 1
   prep · ~10 min

   Separate the rice and get the tempering ingredients ready.

   1.Break up any lumps in the cooked rice gently so the grains stay separate.

   2.Chop the onion, slit the green chili, and chop the coriander leaves.

   3.Keep the mustard seeds, cumin seeds, curry leaves, peanuts, turmeric powder, red chili powder, salt, and lemon juice measured and ready.

   TIPCold or leftover rice works best because it stays fluffy and does not turn sticky in the pan.
2. 2
   temper · ~4 min

   Make the tempering.

   1.Heat the oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, curry leaves, green chili, and peanuts.

   4.Cook until the peanuts smell nutty and start turning lightly golden.

   TIPUse a wide pan so the rice can be tossed easily without breaking the grains.
3. 3
   saute · ~5 min

   Cook the onion and spices.

   1.Add the chopped onion to the pan.

   2.Cook until the onion softens and turns light golden.

   3.Add turmeric powder, red chili powder, and salt.

   4.Mix quickly for a few seconds so the spices bloom without burning.
4. 4
   mix · ~4 min

   Toss in the rice.

   Add the cooked rice to the pan and toss gently until the tempering coats the grains evenly. Cook for 3 to 4 minutes, stirring carefully, until the rice is hot all the way through.

   TIPFold the rice with a flat spoon instead of vigorous stirring to keep the grains long and separate.
5. 5
   garnish · ~1 min

   Finish with lemon juice and coriander leaves.

   Turn off the heat, sprinkle in the lemon juice and chopped coriander leaves, and mix gently. Taste and adjust salt if needed.

6. 6
   serve

   Serve the Vagharela Bhat warm.

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