There are times when you are left with cooked rice in the fridge and you need to whip up something quick for lunch or dinner. I had a cup of last night’s leftover rice in the fridge and needed to whip up something for my daughter’s lunchbox. I added cooked black eyed beans to the rice and a mix of spices. It was a hit among her friends J
Leftover cooked rice: 1 cup
Cooked black eyed bean/chowli/kaaramani: ½ cup
Onion: 1 sliced
Green pepper/Capsicum: 1 cubed
Ginger garlic paste: ½ tsp
Tomato: 1 sliced
Cilantro/coriander leaves: 2 tsp chopped
Mint leaves/pudina: 2 tsp chopped
Turmeric pd/haldi: ¼ tsp
Chili pd: ½ tsp
Coriander/dhania powder: ¼ tsp
Salt to taste
Ghee: 1 tsp
Oil: 2 tsp
Cumin seeds/jeera: ½ tsp
Cinnamon stick/Dalchini: 1” piece
Cardamom/elaichi: 2 crushed
For garnishing: 1 toasted egg (optional)
Heat oil. Add the whole spices listed under “to temper” and cumin seeds.
Once they splutter, add chopped onions and sauté till translucent.
Add capsicum/green peppers and ginger garlic paste. Sauté for a couple of minutes.
Add tomatoes, spice powders and salt.
Mix and cover and cook for 5 mins. Open the lid, mash the tomatoes, add the black eyed beans and mix and check for salt.
Add cooked rice, ghee, mix and cook for couple of minutes.
I garnished the rice with tomatoes and fried eggs. Goes well with onion raita.