Oats Lemon Rice

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  • 50 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry’s Oats for Rice - 1 ½ cups
  • Plain rice - ½ cup, boiled
  • Lemon juice - 2-3 tbsp
  • Turmeric powder - ¼ tsp
  • Sugar - to taste
  • Salt - to taste)

Tempering

  • Oil - 3 tbsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Yellow split peas (Chane ki Dal) - 4 tbsp, soaked for 2 hours
  • Dry red chillies - 3, broken into pieces
  • Curry leaves - few
  • PREPARATION

    • Soak Bagrry’s Oats for Rice for 40 mins
    • In a pan, add the pre-soaked Bagrry’s Oats for Rice and 1½ cups of water to it
    • Add 1 tsp of oil to avoid sticking
    • Let it cook. Once done, keep it aside
    • Heat oil in a large wok. Reduce heat. Add cumin and mustard seeds. Let them crackle. Add curry leaves and red chillies
    • Add the yellow split peas. Cook till dry and soft. Add turmeric powder and salt and sugar
    • Add boiled Bagrry’s Oats for Rice and boiled plain rice to the dal mixture in the wok. Stir gently to mix well
    • Garnish with tempered curry leaves and serve

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