Cabbage Rice (To Try)

 

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• Ingredients
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3 cups Cooked rice

• ▢3 tablespoons Oil
• ▢½ teaspoon Mustard seeds
• ▢½ teaspoon Cumin seeds
• ▢2 tablespoons Peanuts
• ▢2 Dried red chilies
• ▢8-10 Curry leaves
• ▢½ teaspoon Turmeric powder
• ▢⅛ teaspoon Hing (Asafoetida)
• ▢1 ½ cups Cabbage thinly sliced
• ▢½ cup Capsicum (Green bell pepper) thinly sliced
• ▢Salt to taste
• ▢1 teaspoon Red chili powder
• ▢1 teaspoon Coriander powder
• ▢½ teaspoon Garam masala
• ▢2 tablespoons Desiccated coconut
• ▢½ teaspoon Lemon juice or Lime juice
• ▢2 tablespoons Cilantro or coriander leaves finely chopped

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Instructions 

• Use the leftover rice or cook the basmati rice beforehand and let the rice cool down before using in the recipe.
• Heat the oil in a pan on medium heat. Once hot add mustard seeds. As soon as they start to crackle, add cumin seeds and let them sizzle.
• Then add peanuts, dried red chilies, and curry leaves. Saute till peanuts are light golden in color.
• Add turmeric powder and hing.
• Immediately add cabbage, bell pepper, and salt, mix well. Cover and cook till veggies are soft and tender.
• Add red chili powder, coriander powder, garam masala, and desiccated coconut. Mix well and cook for a minute.
• Add cooked rice and mix really well. Cook for 2 minutes or till the rice gets heated through.
• Lastly, add lemon juice and cilantro, stir and serve.