Tempered Rice (Phodnicha Bhaat)
A quick Maharashtrian dish of cooked rice tossed in a fragrant tempering of mustard seeds, cumin, curry leaves and turmeric. Vegan, vegetarian, gluten-free and dairy-free. Nutrition per serving: 230 kcal, 4.8 g protein, 48 g carbs, 2.5 g fat.
Nutrition
Ingredients
| 250 g (1¼ cups) | cooked plain steamed rice (leftover or fresh) | |
| 1 tbsp | 15 ml | coconut oil or vegetable oil |
| 1 tsp | 5 ml | mustard seeds |
| 1 tsp | 5 ml | cumin seeds |
| 8-10 | fresh curry leaves | |
| 1 | dried red chilli (optional) | |
| 1/4 tsp | 1.3 ml | asafoetida (hing) |
| 1/2 tsp | 2.5 ml | turmeric powder |
| 2 tbsp | 30 ml | chopped fresh coriander |
| to taste | salt |
Instructions
Difficulty: Beginner. If using freshly cooked rice, spread it on a plate to cool for 10 minutes. Heat oil in a large pan over medium heat. Add mustard seeds. When they pop, add cumin seeds, curry leaves, dried red chilli, and asafoetida. Fry for 30 seconds. Reduce heat to low, add turmeric and salt. Stir. Add the cooked rice and gently mix until the rice is evenly coated with the tempering. Heat through for 2-3 minutes, stirring gently (do not mash the rice). Garnish with fresh coriander and serve hot. Chef's tip: Use day-old rice for the best texture - it is drier and absorbs flavours without becoming mushy.