Healthy and Easy Brown Rice Salad Recipe

Ingredients

    1/2 cup brown basmati rice
    2 tbsp chana dal (bengal gram)
    1/4 cup bell pepper, cut into fine cubes
    1 carrot, julienned (cut into 1-ich thin strips)
    Cauliflower or broccoli flowerets, a few
    1/2 cup onion, finely chopped
    1 tbsp, mint or cilantro (coriander) leaves, finely chopped
    1 small bay leaf
    2 cardamom pods
    Turmeric powder, a pinch
    Cinnamon powder, a pinch
    1/2 tsp garam masala powder
    1/2 tsp dhania-jeera powder (cumin-coriander)
    Red chilli powder, a pinch (adjust to taste)
    1-2 tsp lime or lemon juice
    Salt to taste
    4-5 tsp vegetable oil

Method

    Pressure cook the brown basmati rice with 1 1/4 cups of water, salt, and cardamom for about 15 minutes. Also cook the chana dal in the pressure cooker in a small container at the same time. Brown rice takes longer than white rice to cook.

    Microwave the carrots and cauliflower with a little salt and water (sprinkle a few drops) for about 2 minutes or until tender.

    Heat oil in a wide and shallow skillet. Add the bay leaf and brown a little. Add the turmeric, cinnamon, garam masala, and cumin-coriander powders and fry for a second. Add the red chilli powder. Add the onions and bell-pepper and some salt and stir-fry on medium-high heat until tender.

    Add rice and chana dal and saute for 2-3 minutes.

    Remove the brown rice salad from heat and let cool a little.

    Add the lime juice and garnish with chopped mint or cilantro.

    Serve the brown rice salad warm and either plain or with pappadums and some yogurt.