.png)
serving : 3
Ingredients
- ▢2 cup rice semiya
- ▢2 tbsp oil
- ▢2 tbsp peanut
- ▢1 tsp mustard
- ▢½ tsp urad dal
- ▢½ tsp chana dal
- ▢½ tsp cumin
- ▢pinch hing
- ▢few curry leaves
- ▢1 chilli, finely chopped
- ▢1 inch ginger, grated
- ▢1 onion, sliced
- ▢1 carrot, finely chopped
- ▢3 tbsp peas
- ▢1 capsicum, finely chopped
- ▢1 beans, chopped
- ▢1 tsp salt
- ▢½ tsp turmeric
- ▢3 tbsp coconut, grated
- ▢2 tbsp coriander, finely chopped
- ▢2 tsp lemon juice
Instructions
- Heat water in a large vessel. Add 1 tsp salt and 2 tsp oil. Bring to a boil.
- Add 2 cup rice semiya and boil for 3 minutes. Check the package instructions for boiling time.
- Once the semiya is cooked, drain off the water and rinse with cold water. Keep aside.
- In a large kadai, heat 2 tablespoons oil and fry 2 tablespoons of peanuts until they turn crunchy. Keep aside.
- Add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, ½ tsp cumin, pinch hing and a few curry leaves. Splutter the tempering.
- Also add 1 chilli, 1 inch ginger, 1 onion and saute well.
- Further add 1 carrot, 3 tbsp peas, 1 capsicum, 1 beans, 1 tsp salt and ½ tsp turmeric.
- Stir fry till the vegetables turn crunchy.
- Now add in cooked semiya and mix gently.
- Also add fried peanuts, 3 tbsp coconut, 2 tbsp coriander, and 2 tsp lemon juice.
- Mix well making sure everything is well combined.
- Finally, enjoy Shavige Bhat Recipe with chutney.
