Ingredients:

Basmati rice 1 cup
Mixed Veggies(carrots, beans & Peas)
Salt
Turmeric powder 2 pinch
Lemon juice 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger skinned and chopped from 4-5 inch size
Curry leaves 1 cup
Cashew nuts 1 cup
Sesame oil 1/4 cup.

Method:

1. In a pressure pan boil 2 cups of water. Add salt, few spoons of oil and rice to it. Pressure cook till 2-3 whistles.

2. Spread the cooked rice in a wide tray. Allow them to cool. Let the rice be stiff and well separated.

3. In a pan heat oil. Add mustard, cumin, asafoetida, cashew nuts, chana and urad dal. Let them pop and splutter well. Add further ginger, chilies and curry leaves. Let them to come to crisp condition with good flavor.

4. Now add little salt, turmeric, lemon juice and veggies. Cover and cook till tender. When the veggies are done, remove from stove.

5. Mix this above syrup to rice. Using hands or blunt spatula….mix them thoroughly. If needed add few spoons of hot oil. Set them aside for at least 1-2 hours.

Instead of eating just carb’…..adding veggies to your lunch box, makes it bit healthy!