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A quick and flavorful Gujarati dish made from leftover rice, tempered with classic Indian spices and peanuts. It's the perfect solution for a speedy lunch or a light breakfast, ready in just 15 minutes.
For 4 servings
Prepare the Rice: Take the cold, cooked rice in a large bowl. Gently break up any lumps with a fork or your hands until the grains are separated. Set aside.
Prepare the Tempering (Vaghar): Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Sauté Aromatics: Add the cumin seeds, hing, and raw peanuts to the pan. Sauté for about 1-2 minutes, stirring frequently, until the peanuts turn light golden and become fragrant. Be careful not to burn them.
Cook Onions: Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
Add Spices and Rice: Lower the heat to prevent the spices from burning. Add the turmeric powder and red chili powder, and stir for 10-15 seconds. Immediately add the separated rice, salt, and sugar.
Mix and Steam: Gently toss everything together until the rice is evenly coated with the spices. Cover the pan with a lid and cook on low heat for 2-3 minutes. This step allows the rice to heat through and absorb all the flavors.
Garnish and Serve: Turn off the heat. Uncover the pan, squeeze fresh lemon juice over the rice, and garnish with freshly chopped coriander leaves. Give it a final gentle mix and serve hot.
A quick and flavorful Gujarati dish made from leftover rice, tempered with classic Indian spices and peanuts. It's the perfect solution for a speedy lunch or a light breakfast, ready in just 15 minutes.
This gujarati recipe takes 15 minutes to prepare and yields 4 servings. At 337.78 calories per serving with 6.65g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Make it more nutritious by adding 1/4 cup of green peas, finely chopped carrots, or bell peppers along with the onions.
For a spicier version, add 1-2 finely chopped green chilies along with the onions.
For a different flavor profile, add 1 teaspoon of minced garlic after the peanuts are roasted.
Add 1/2 teaspoon of urad dal and chana dal to the tempering along with the mustard seeds for extra crunch and flavor.
Spices like hing (asafoetida) and cumin seeds are traditionally known to aid digestion, reduce gas, and prevent bloating.
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 natural anti-inflammatory and antioxidant benefits that help combat cellular damage.
Yes, it's a relatively healthy and balanced dish. It's an excellent way to use leftover rice, reducing food waste. It provides carbohydrates for energy, and the spices used, like turmeric and cumin, have various health benefits. For a healthier version, use minimal oil.
One serving (approximately 1 cup or 225g) contains around 280-320 calories, depending on the amount of oil and peanuts used.
It is highly recommended to use cold, leftover rice for the best texture. Fresh rice is soft and moist, which can result in a sticky or mushy dish. If you must use fresh rice, spread it on a large plate and let it cool down completely for at least an hour.
Store any leftover Vagharelo Bhaat in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
This recipe is naturally vegan. To ensure it is gluten-free, check that your asafoetida (hing) is pure and not compounded with wheat flour, which is a common practice.
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