Wednesday, 10 October 2012

Onion Rice

Onion Rice
Rice, rice, rice! No doubt, it is my comfort grain. I try to make a number of rice dishes and most of the times variety rice comes in handy. This rice, in my opinion puts a rather taken for granted vegetable to teh centre stage. Onion, I think, has been added to ever so many dishes that sometimes it does not get enough attention, we don’t get to appreciate the flavours this vegetable alone has to offer. There are so many variety of them, distinctly or at times subtly different from its cousins, you could almost use the recipe but just change the onion variety to create a difference. Not to forget, onion is one of five a day vegetables so it brings a wealth of benefits to you. It is a really easy and quick dish that would be good as packed lunch as well. I made this with charred aubergine raita and it was a hearty meal. Here you go...
1 large onion, sliced
2 red chillies
2 green chillies, chopped
1 teaspoon urd dal
1 teaspoon mustard seeds
few curry leaves
some roasted ground nuts (optional)
turmeric powder
salt to taste
Gingelly oil if not any other oil
1 cup rice, cooked so grains are separate

Heat some oil and add the mustard seeds and urd dal. Wait for the seeds to crackle

Add dry red chillies, gree chillies, turmeric powder, curry leaves and asafoetida

Add the onions and cook until it is done but not overcooked

Add required salt and rice and mix well

Garnish with roasted groundnuts and serve warm

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