This is a spicy, tangy one dish meal that is delicious and nutritious. Ingredients include egg whites, brown rice and tomatoes along with a host of delicious South Indian spices that make this recipe an absolute winner. Super yummy!
Course Main Course
Cuisine Indian
Keyword Brown Rice, Egg White,, Spices
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free
Prep Time 10minutes
Cook Time 25minutes
Total Time 5hours35minutes
Servings 2People
Calories 214kcal
Ingredients
1/3CupBrown RiceLong Grain
3EggsPasture Raised - Boiled, Shelled and Cut- Whites only
1/4CupOnionFine Cut
1/2CupTomatoFine Cut
1/8CupCilantroFine Cut
1TeaspoonGinger & Garlic Paste
6LeavesCurry LeavesSplit in Half
1ChiliGreen Chili PepperSlit in Half
1/2TeaspoonMustard Seeds
1/2TeaspoonCumin Seeds
1TeaspoonUrad Dal(Split Black Gram)
1/2ChiliDry Red ChiliSmall
1TeaspoonRed Chili Powder
1/4TeaspoonTurmeric Powder
1/2TeaspoonSea SaltOr To Taste
1/4TeaspoonGaram Masala
1TablespoonCoconut OilExtra virgin
Instructions
Set ingredients aside
Boil, shell and slice up eggs. Separate the yolk and just have it with some salt and pepper or save and snack on it later. Don't trash it.
Soak rice for about 5 to 6 hours to soften and make it fluffy. Adding a small amount of coconut oil or butter will keep the grains from sticking to each other.
Meanwhile, chop onions, tomatoes and cilantro.
Add oil to pan and heat on medium flame for a couple of minutes.
Sauté mustard seeds, cumin seeds, urad dal, curry leaves, and dry red chili for 1 minute.
Add onions and ginger garlic paste, turmeric powder and saute for 5 minutes (or till onions turn golden brown).
Add chili powder, tomatoes and continue cook until tomatoes soften.
Add garam masala powder, salt and eggs; mix thoroughly and cook for a couple more minutes.
Transfer cooked rice and sautéed ingredients to a large bowl, add cilantro and mix contents well; transfer to serving dish
Notes
Great by itself as a meal.*Use organic ingredients wherever possible