Veggie Dump Rice

August 13, 2020

This is another recipe with leftover rice. I forgot that entire series that I did. It seems like it was ages ago! It was nearly a year ago. But leftover rice recipes are extremely easy to make as most of the time they require very little prep. I started off to make something but I kept adding veggies as I went. My friend L made vangi bath with a few veggies and I fell in love with it. Of course this isn’t the exact replica of the dish. I used lot more veggies than she added and made it with whatever veggies I had at home. But the masala I used is the vangi bath masala that she gave me ages ago that I use with care and love and very miserly. I don’t want it all to be finished as I don’t have the recipe for the masala or the powder with me.

Moving had been incredibly stressful for the past few weeks. I didn’t think I would get everything packed in time. I was sure I was going to forget something or the other back in Kansas. I’m pretty sure I did. I had to leave an entire fridge back because it wouldn’t fit in the little ice chest that I had. But I brought back a few that I REALLY needed, and what I really needed was L’s awesome amazing delicious Vangi Bath Podi. I wish I didn’t move just to eat her food a little regularly than I used to. I think the most I miss about Kansas is the people who I fell in love with. I hope I get to meet them in the near future.

Ingredients

Channa Dal – 4 tablespoons

Urad Dal – 4 tablespoons

Mustard Seeds – 1 tablespoons

Asafoetida – 1/4 teaspoon

Cumin Seeds – 1 tablespoons

Oil – 1/4 cup

Green Chilies – 4 (or more as per taste)

Onions – 1 whole

Carrots – 1 whole

Eggplant – 2 long

Peas – 1 cup (I used frozen)

Cooked Rice – an entire bowl

Turmeric – 1/2 teaspoon

Salt – 2 tablespoons (as needed)

Sambar Powder/ Vangi Bath powder/ Bisibele Bath Powder – 5 tablespoons

Coriander powder – 1/2 tablespoon

Cumin powder – 1 teaspoon (optional)

Ghee – 2 spoons (optional)

Coriander Leaves – For garnish

Peppers (capsicum), sweet peppers, corn, cauliflower, beetroot, beans, potato – veggies that can be used.

How To Make

Step 1: Chop all the veggies to the same size and keep them aside. I usually chop eggplant in the last (or chop them and leave it in some salty water so that they don’t brown).

Step 2: In a huge pan, add the oil. As the oil heats, add the channa dal and urad dal, fry them and when they start to chan he color add the mustard seeds, asafoetida. Once the mustard seeds start spluttering add cumin, green chilies and onions.

Step 3: Fry the onions until they are transparent. Add turmeric, salt, coriander powder, cumin powder and half of the podi (powder) you are using.

Step 4: At this point add all the vegetables that you have chopped and fry them until they are tender and soft.

Step 5: Add rest of the podi and mix it well. I added 2 tablespoons of ghee to give it a rich taste, but this is totally optional. Garnish with coriander leaves (if you have it).