By Devi Poojari
June 14, 2024
A gluten-free and vegan option, this South Indian preparation of rice sevai takes only a few minutes to throw together in a pan. Combine it with any kind of chutney or curry on the side to make a light meal during busy work days.
½ packet rice sevai Juice of 1 lemon 1 teaspoon mustard seeds 1 teaspoon chana dal Handful of peanuts 5-6 curry leaves 1 dried red chilli, broken 2 green chillies, chopped 1 teaspoon turmeric powder 1 tablespoon vegetable oil Salt, to taste
Soak the rice sevai in a bowl of hot water for 10 minutes before straining and setting aside.
Heat the oil in a large kadhai and temper the chillies, curry leaves, mustard seeds and chana dal.
Fry the peanuts with the tempering until they begin to change colour, before adding the turmeric and salt.
Toss the cooked rice sevai in the mixture and season with salt. Drizzle lemon juice and mix well. Serve warm.