I have been on a rice-eating spree for the last two days. Yesterday, I cooked some delicious, comforting Rajma Chawal, which remains my absolute favourite, and I must admit I cook it every fourth week. The tangy, thick gravy is worth dying for, and when paired with crispy fried Jeera Rice, it’s pure heaven. That reminds me of a quick and new recipe I want to share with you—Namdeo Rice. This dish is a simple yet slightly twisted version of Tempered Precooked Rice and is ready in no time. It originates partly from Central Maharashtra and is a colourful, tempting dish to serve your guests when you’re short on time. Do try it and let me know in the comments; I’ll be delighted to share more rustic recipes with you. Until then, happy cooking.
Quantity – for 4
Ingredients:
Precooked cold Rice – 500 gm
Toor Dal ( cooked ) – 2 cups
Onion – 60 gm
Tomatoes – 90 gm
Curry leaves – 1 sprig
Garlic cloves – 4 to 5
Black Cardamom – 2 pcs
Dry Red Chilli – 5 gms
Green Chilli – 5 gms
Coriander Powder – 1 tsp
Turmeric – 1 tsp
Salt – to taste
Oil – 20 ml
Butter ( for tempering ) – 2 tbsp
Method:
1 ) Heat oil in a pan. Add chopped onions, tomatoes, curry leaves, garlic cloves along with chopped green chilli, coriander powder & turmeric. Cook on a slow flame making sure the onions and tomatoes stay crisp and not soggy.
2 ) Add the cooked rice and dal and mix well. Add salt. Cook for two minutes on a medium flame. Remove and set aside.
3 ) In a tempering ladle, add butter and let it melt. Add cardamom and dry red chillies. Temper lightly and remove from flame. Top the rice with tempering and serve hot with Papad.
