Bache Hue Chawal Ki Recipe
Discover this easy bache hue chawal ki recipe to transform leftover rice into delicious South Indian lemon rice. Quick, tangy, and beginner-friendly homemade dish ready in 20 minutes!
Equipment
- Large non-stick pan or wok
- Spatula or wooden spoon
- Grater
- Lemon squeezer or fork
- Measuring cups and spoons
- Knife and chopping board
- Small frying pan (optional)
Ingredients
- Leftover cooked rice bache hue chawal
- Lemon juice
- Peanuts
- Mustard seeds
- Chana dal split Bengal gram
- Urad dal split black gram
- Green chilies
- Ginger
- Curry leaves
- Turmeric powder
- Oil preferably sesame or peanut
- Salt
- Coriander leaves cilantro
- Asafoetida hing
Instructions
- Prepare the Tempering: Heat 2 tbsp oil in a large pan or wok over medium heat. Add 1 tsp mustard seeds and let them splutter. Then, toss in 1 tsp chana dal, 1 tsp urad dal, and 1/4 cup peanuts. Fry until the dals turn golden and peanuts are roasted, about 2-3 minutes.
- Add Aromatics: Stir in chopped green chilies, grated ginger, curry leaves, and a pinch of asafoetida. Sauté for 1 minute until fragrant. Sprinkle 1/2 tsp turmeric powder and mix well to avoid burning.
- Incorporate the Rice: Add 3 cups of leftover cooked rice (bache hue chawal). Gently break up any lumps with a spatula. Mix everything thoroughly so the rice is evenly coated with the tempering.
- Season and Finish: Pour in the lemon juice and salt to taste. Stir for 2-3 minutes on low heat to let the flavors meld. Turn off the heat and garnish with chopped coriander leaves.