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)

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• 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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