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A quick and flavorful Gujarati dish made by tempering leftover rice with aromatic spices. This simple one-pan meal is perfect for a light lunch or breakfast, ready in just 15 minutes.
For 4 servings
Prepare the Rice: Take the cold, leftover rice in a large bowl. Gently break up any clumps with a fork or your hands so the grains are separated. Set aside.
Make the Tempering (Vaghar): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to pop and splutter, which takes about 30 seconds. Immediately add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the raw peanuts to the pan and sauté for 1-2 minutes until they are lightly golden and crunchy. Then, add the finely chopped onion and slit green chilies. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Add Spices and Rice: Lower the heat to low. Add the turmeric powder and red chili powder. Stir for 10 seconds to cook the raw spices. Immediately add the separated rice, salt, and sugar to the pan.
Combine and Steam: Gently toss everything together using a spatula or fork, ensuring the rice grains are evenly coated with the spices without breaking them. Cover the pan with a lid and let it cook on low heat for 2-3 minutes. This allows the rice to heat through and absorb all the aromatic flavors.
Garnish and Serve: Turn off the heat. Uncover the pan, drizzle the lemon juice over the rice, and sprinkle with finely chopped coriander leaves. Give it a final gentle mix. Serve hot with plain yogurt, raita, or papad.
A quick and flavorful Gujarati dish made by tempering leftover rice with aromatic spices. This simple one-pan meal is perfect for a light lunch or breakfast, ready in just 15 minutes.
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 brunch or lunch or dinner.
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Make it a complete meal by adding 1/2 cup of vegetables like green peas, diced carrots, sweet corn, or bell peppers along with the onions.
Increase the amount of green chilies or add a pinch of garam masala at the end for a more robust and spicy flavor.
This recipe works well with other leftover grains like quinoa, millet, or brown rice for a healthier twist.
For a different flavor profile, add 1-2 cloves of finely chopped garlic along with the onions.
The primary ingredient, rice, is a rich source of carbohydrates, providing a quick and easily digestible source of energy to fuel your body and brain.
Spices like cumin seeds and asafoetida (hing) are well-known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties. Curry leaves are also packed with antioxidants that help protect the body from free radical damage.
Vagharelo Bhat is a traditional Gujarati dish which translates to 'tempered rice'. It's a simple and delicious way to transform leftover rice into a flavorful meal using a tempering of spices, onions, and peanuts.
It's highly recommended to use cold, leftover rice as the grains are firm and separate easily. Fresh, warm rice is soft and tends to get mushy and break when stir-fried. If you must use fresh rice, spread it on a plate and let it cool completely, preferably in the refrigerator for 30 minutes.
Yes, Vagharelo Bhat can be a healthy meal. It's a light, balanced dish made with basic ingredients. To enhance its nutritional value, you can use brown rice, add more vegetables, and control the amount of oil used.
One serving of Vagharelo Bhat (approximately 1 cup or 225g) contains around 300-320 calories. The exact count can vary based on the type of rice and the amount of oil and peanuts used.
This recipe is naturally vegan as it uses vegetable oil and plant-based ingredients. Just ensure your asafoetida (hing) is not compounded with wheat flour if you also need it to be gluten-free.
You can store leftover Vagharelo Bhat in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving.
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