About a couple decades back, as kids, we would have eaten this simple onion rice umpteen number of times. My mom would prepare this humble rice loaded with peanuts on weekend mornings for breakfast usually with leftover rice.
Now it is my turn to treat my kids with this simple and ever so popular rice. So here it is for the final post of BM 13.
Onions chopped 1 cup
Rice 1 cup
Salt as needed
Turmeric 1/4 tsp
Green Chillies 1 (or as needed)
Ginger 1/4 inch or less (or as needed)
Lemon Juice as needed
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard Seeds 1/2 tsp, Asafoetida a pinch, Curry Leaves few, Peanuts 1/2 cup)
Method Of Preparation -
Cook rice in your preferred method and spread it our in a wide plate to let it cool.
In a heated wok/kadai, add oil and the rest of the ingredients. After the mustard seeds pop and the dals are golden brown, saute onions until they are translucent.
I made a paste of green chillies and ginger and added it to the sauteed onions. Minced ginger and chopped green chillies would be fine too. I usually add a few coriander leaves but not this time.
Add turmeric and salt, mix well and reduce heat. Add the cooled rice and mix well till the rice blends into the onion mixture.
Squeeze in some lemon juice and it is ready to go into a lunch box!
Here is a recap of the past fortnight..
The first week of Rasams..
The second week of Kid friendly Rice Dishes..
Day 1 - Scrambled Tofu Rice
Day 2 - Carrot Sesame Rice
Day 3 - Thai Peanut Sauce With Rice
Day 4 - Valor Beans - Cilantro Rice
Preparation Time 20 min
Serves about 2 kids