Left Over Rice

I always end up with leftover rice. We find find ways to revive it one way or another. Usually I end up making fodni rice or lemon rice or tamarind rice. For a change I found this effortless recipe that brings out a different outcome.  I am sure my gujarathi friends might already know about this one.

I don't have exact proportions but I am sure you can easily figure it out.

What do we need?

Leftover Rice (of course cooked!)
Gram flour (chickpea flour, besan .....). Use the Gram flour wisely. It's more of a binding agent.
Garam Masala Pwd (any spice that you may want to use)
Red Chilli Pwd (Paprika, Chilli Flakes ...)
Turmeric Pwd
Salt

Mix all the ingredients very well until it becomes pasty (I trusted my clean hands to do the dirty job).

Make an oblongated roll (size doesn't matter here).

Steam these with the lid on for 25 - 30 min or until nothing looks pasty anymore.

Slice the roll into circular bite size pieces.

In a small skillet prepare tadka of sesame seeds (optional), mustard seeds, black gram (urad daal)  and pinch of asafetida (hing).

Add the sliced rice-chickpea flour wheels.

Mix them until the tadka is coated.

 Turn the stove off, cover and let it sit for 5 min.

Serve with ketchup or green chutney or eat just like that.

Moth Beans Salad Or Side Or Snack

Recipe adapted from my friend Teena.

This was first introduced to me as a evening snack item at Teena's place and I thought how wonderfully this could easily be even a Salad or Side dish. I have had this with Roti and I have had this even as a dinner just as Salad. It's hearty and filling for me and of course when its beans it's got to be nutritious isn't it?

Here is my version, I am sure you can make your very own adaptation just as I did.  I am going to defer the quantity to you guys since I believe it is irrelevant and can be prepared according to your very own likes/dislikes and preferences.

What do you need?

Moth Beans
Boiled Potatoes (Peeled and Diced)
      I always prefer Red Potatoes over any other variety due to less starch content.
Cucumber (Peeled and diced)
Green Chilies (diced)
Cilantro
Lime Juice
Salt & Pepper
Black Salt (or anything that has black salt - Jal jeera powder /Pani Puri Masala.....)

Method:
Soak Moth Beans for couple of hours.
Steam or pressure cooked up to 1 whistle.
     Note: The beans tend to get over cooked and loses its form so I avoid cooking it for longer duration.
Let the pressure release and cool down. Drain excess water and if possible dry out.
     Note: I boil my beans a day earlier, drain thoroughly and refrigerate it. This gives me the dry texture                that I look for.

Mix all the ingredients in a bowl.

I don't feel the need for chounk, tadka, vagar at all. Like it as is. I also avoid cooking beans with Salt for no good reason, but I prefer it that way.

If I am serving it as side, I leave it at that.
If I am serving it as salad, I incorporate Lettuce. I don't use tomato, but that's an option to try.
If I am serving it as a snack, I fold in something crunchy (Punjabi mix, Mixture, Chips...)

Serve it with Chai at Snack during winter or with cool Jaljeera during hot summers.
          Note: I mix store bought Jaljeera powder with Soda or Sprite. It tastes amazingly refreshing.

Enjoy it whichever way you like,