This is my go-to meal for whenever I have to pack a lunch; it takes very little time to make and pairs really well with crunchy chips, so it’s a perfect lunch meal!
Ingeredients
- Cooked rice ———————- 1 cup
- Tomato —————————– 2 small size( diced)
- Cilantro—————————– 2 tbsp (minced)
- Chili powder ——————– 1/4 tsp
- Turmeric powder ————- 1/4 tsp
- Coriander powder ———— 1/4 tsp
- Cooking oil ———————– 1 tbsp
- Salt to taste
- For tempering
- Fenugreek seeds ——- 1/8 tsp
- Mustard seeds ———– 1/4 tsp
- Cumin seeds ————— 1/4 tsp
- Curry leaves —————- 2 springs (optional)
How to make
- Place the pan on medium heat and add oil
- Add the mustard seeds and once it crackles, add the cumin seeds, fenugreek seeds and curry leaves
- Then add the spice powders and the diced tomato and cilantro
- Saute until tomatoes are well cooked (about 3 minutes)
- Add the rice and mix them well together and keep it in the stove for a minute and switch off the stove
- Now it should be ready to serve
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