Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Boiled Rice – 3 Cups
Oil – 2 Tablespoons
Mustard Seeds – ½ Tablespoon
Curry Leaves – 10-15 Nos.
Peanuts – 1 Fistful
Ginger, Chopped – ½ Teaspoon
Chana Dal, Roasted – 1 Teaspoon
Turmeric Powder – ½ Teaspoon
Urad Dal, Split – 1 Teaspoon
Red Chilli Powder – ½ Teaspoon
Lemon Juice – 2 Tablespoons
Green Chillies, Split – 2 Nos.
Coriander Leaves, Chopped – 2 Tablespoons
Whole Red Chilli, Chopped into 3-4 pieces – 2 Nos.
Salt to taste

Method
• Heat oil in a wok
• Chop red chillies in 2-3 pieces and separate the seeds
• Add red chillies and sauté for 5 seconds
• Add mustard seeds, curry leaves and then peanuts
• Add chana dal urad dal and sauté till it turns brown
• Add red chilli powder, turmeric powder, salt and rice
• Stir well and add lemon juice
• Add coriander leaves and serve hot

Video

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Boiled & Cooled Rice – 3 Cups or Bowls
Tomato Pulp – 2 Nos.
Onion Chopped – 1 No.
Mustard Seeds – ½ Teaspoon
Jeera – ½ Teaspoon
Green Chilli, Chopped – ½ Teaspoon
Curry Leaves – 10-15 Nos.
Pav Bhaji Masala – 2 Teaspoons
Kashmiri Red Chilli Powder – ½ Teaspoon
Salt to Taste
Oil – 2 Tablespoons
Coriander Leaves – 1 Tablespoon
Ginger Paste – 1 Teaspoon

Method
• Make the pulp of tomato in a mixer grinder
• Heat oil in a wok
• Put mustard seeds. When it starts spluttering put curry leaves
• Put onions and sauté till it turns translucent
• Put tomato pulp and cook it till oil separates
• Put kashmiri red chilli powder, pav bhaji masala and salt.
• Cook for a few seconds
• Put boiled rice and mix it well
• Garnish with coriander leaves
• Transfer in a serving bowl and serve hot

Video