Ingredients:

• Cooked Rice : 1.5 cups (preferably leftover rice)
• Besan (Gram Flour) : ¼ cup
• Onion : 1 medium (finely chopped)
• Tomato : 1 small (finely chopped)
• Green Chilies : 1-2 (finely chopped)
• Ginger-Garlic Paste : 1 tsp
• Mustard Seeds : ½ tsp
• Cumin Seeds : ½ tsp
• Turmeric Powder : ½ tsp
• Red Chili Powder : ½ tsp (adjust to taste)
• Coriander Powder : ½ tsp
• Garam Masala : ¼ tsp
• Salt : to taste
• Water :¼ cup
• Coriander Leaves :2 tbsp (chopped)
• Lemon Juice :1 tsp
• Oil : 1 tbsp

Preparation

Heat a pan and dry roast the besan on low flame for 2-3 minutes until it turns aromatic and light golden. Keep stirring to avoid burning. Transfer to a bowl and set aside.

In the same pan, heat oil and add mustard seeds and cumin seeds. Let them splutter.

Add chopped onions and sauté until golden brown.

Add green chilies, ginger-garlic paste, and tomatoes. Cook until the tomatoes turn soft.

Add turmeric, red chili powder, coriander powder, and salt. Mix well.

Sprinkle the roasted besan over the masala and mix well.

Add ¼ cup water and stir continuously to avoid lumps. Cook until the mixture thickens and the raw smell of besan disappears.

Add the cooked rice and mix well, ensuring the masala coats the rice evenly.

Sprinkle garam masala, lemon juice, and chopped coriander leaves. Mix gently.

Serve hot with curd or raita.

Servings: 2

Notes

1. You can add vegetables like capsicum, carrots, or peas for more nutrition.
2. Adjust spices as per your taste preference.
3. For extra crunch, garnish with roasted peanuts or fried curry leaves.