Serves 4
| Ingredients |
500 gm cooked rice |
salt |
| 50 ml lemon juice |
|
Tempering
| Ingredients |
50 ml oil |
05 gm turmeric powder |
| 05 gm mustard seeds |
05 gm asafoetida |
| 05 gm channa dal |
salt |
| 05 gm curry leaves |
50 gm cashew nuts |
| 10 gm ginger |
20 gm coriander leaves |
| 05 gm green chillies |
|
Method
Mix the lemon juice, salt and cooked rice and keep aside.
Chop the ginger, green chillies and the coriander leaves.
Heat the oil and add the mustard seeds, when they crackle add the channa dal and stir until golden.
Add the rest of the tempering ingredients and sauté for 3 minutes.
Add the rice and cook on a slow flame for another 5 minutes.
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
315 |
Carotene (μg ) |
177.2 |
| Protein (g) |
5.75 |
Vitamin C (mg) |
5.81 |
| Carbohydrate (g) |
51.3 |
Mg (mg) |
85.1 |
| Fat (g) |
9.6 |
Na (mg) |
1.46 |
| Fibre (g) |
0.373 |
K (mg) |
23.3 |
| Minerals (g) |
0.616 |
Mn (mg) |
0.544 |
| Calcium (mg) |
18.6 |
Zn (mg) |
1.29 |
| Phosphorus (mg) |
131.3 |
Cr (mg) |
0.014 |
| Iron (mg) |
0.9 |
|
|
Modification
Reduce the amount of oil/ghee used for preparation.
| Ingredients |
500 gm cooked rice |
salt |
| 50 ml lemon juice |
|
Tempering
| Ingredients |
30 ml oil |
05 gm turmeric powder |
| 05 gm mustard seeds |
05 gm asafoetida |
| 05 gm channa dal |
salt |
| 05 gm curry leaves |
50 gm cashew nuts |
| 10 gm ginger |
20 gm coriander leaves |
| 05 gm green chillies |
|
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
| Energy (Kcal) |
292 |
| Protein (g) |
5.75 |
| Carbohydrate (g) |
51.27 |
| Fat (g) |
7.08 |
| Fibre (g) |
0.37 |
| Minerals (g) |
0.62 |
|
|
