Portions – 5 nos.

Serving Size – 90g (2/3rd cup)

Ingredients (1 cup = 150g)

Cooked Rice – 300g (2 cups) (raw weight 100g)

Chopped Cabbage – 150g (1 cup)

Grated Carrot – 2 tbsp

Chopped Capsicum – 2 tbsp

Onion – ½ no. (50g)

Chopped Coriander Leaves – (Optional)

Grated Coconut – 2 tbsp (Optional)

Green Chilly – 1 no.

Mustard seeds – ½ tsp

Jeera (Cumin Seeds) – 1 tsp

Bengal Gram Dhal – 1 tbsp

Curry Leaves – few

Garam Masala – ½ tsp

Chilly Powder – ½ tsp

Turmeric Powder – ½ tsp

Oil – 3 tsp

Salt 1/4th tsp

Method of Preparation:

  • Heat Oil in a pan. Temper with mustard seeds, jeera, Bengal Gram Dal, Curry leaves. Saute and let Splutter.
  • Add Onion, Green Chilly. Saute.
  • Add Carrot, Capsicum, Saute and cook.
  • Then add Cabbage, salt and sauté for 3 minutes and cook well.
  • Add Turmeric, Chilly Powder, Garam Masala. Saute on low flame.
  • Add cooked Rice, some salt, mix well and saute for 2 minutes.
  • Add Coriander Leaves, grated Coconut before removing from flame.
  • Serve Hot

Nutritive Value as per one Serving

Calories – 170 calories

Protein – 3g

Sodium – 110mg

Potassium – 227mg

Phosphorous – 68mg

Disclaimer: Including this recipe without consulting your dietitian may cause disturbances in your laboratory results. Creating variety in your eating pattern is one way to improve your quality of life.