YUM. That’s what comes to my mind when I think of this simple dish. With some simple ingredients which apparently could be pre-made and kept ready in your refrigerator, this dish comes out great in no time. My family simply loves it every time I make it. The beauty of this dish is also that it is so versatile; you can add pretty much any vegetable and make it taste different by modifying one or two ingredients. You can also use the spice powder to make vegetable side dishes and not only rice. Now isn’t that a handy spice mix?
* 2 cups rice
* 1 small cabbage thinly sliced
* 1 & 1/2 tbsp coriander seeds
* 1 tbsp channa dal
* 1 tbsp + 1 tsp urad dal
* 2 red chilies or per taste
* 1 tsp canola or vegetable oil
* 1 tsp sesame seed oil
* 1 tsp mustard seeds
* some curry leaves
* 1 medium size onion finely chopped
* 2 cloves of garlic minced
* Salt to taste
In a skillet, toast coriander seeds, channa dal, 1 tbsp urad dal, red chilies until golden brown and the spices release their aroma. Using a spice grinder or coffee grinder, powder the toasted spices. Keep aside. Cook rice separately and let it cool.
Heat oil in a large skillet, add mustard seeds & let it splutter. Now add the remaining urad dal, curry leaves. Once the urad dal has turned golden brown, add onions and sauté until translucent, then add the garlic. Now add the cabbage and cook until done. Add this mixture to the cooked rice and also the ground spices, and mix thoroughly. Serve hot with a side of papad or as is. Tastes fantastic.
TIP: Make this spice powder and store it in the refrigerator. It can be used in vegetables as well as rice dishes.