Potato Rice for Lunch box (Aloo bhath)

Blogging Marathon# 66: Week 3/ Day 2

Theme: Kid's Delight -- Lunch Box Recipes

Dish: Potato Rice with Spice powder 
Both my kids love potatoes and can eat it every single day without getting bored. I'm the one getting bored to make them the same potato curry. So when I saw this recipe on a cooking show, I noted it down and made it for my kids.

This rice has crispy fried potatoes mixed with a homemade spice powder. The use of lentils (dals) in the powder adds some protein to the dish. Serve it with some yogurt for a filling meal.

Most of th schools here in US are 'Nut-free', so we are not allowed to send nut based dishes to school in the fear of allergies to the kids. Along with potatoes my kids love peanuts, but I don't add them to their lunch. I added them today because they are home on summer vacation :-)

If you have the spice powder ready the dish takes less than 30 minutes to finish. Dice the potatoes real small, so they can cook fast and make sure to use a nonstick pan to avoid sticking to the pan. Both my kids loved this dish and I'm sure they'll be seeing this quite often in their lunchbox.

Spicy Potato Rice

Ingredients:

• 2cups Cooked Rice (I use Sonamasoori rice)
• 2 Medium Potatoes, peeled and finely chopped
• To taste Salt
For the Spice powder:
• 1tbsp Chana dal
• 1tbsp Urad dal
• 1tbsp Cashews (add peanuts or almonds or both)
• 2~3 Dry red chilies
• 1tsp Coriander seeds
• 1tsp Cumin seeds
For Tempering:
• 1tsp Mustard seeds
• 1tbsp Peanuts (skip if allergic)
• 1tsp Chana dal
• 1tsp Urad dal
• 8~10 Curry leaves
• 1~2tbsp Lemon juice

Method:

1. Make the Spice powder: Heat 2tsp ghee in a saucepan. Add the ingredients for spice powder and saute until they are lightly golden and aromatic, about 2~3 minutes. Set aside to cool. Once completely cooled, grind to a coarse powder and set aside.
2. Cook rice making sure that it doesn't get mushy. Set aside to cool.
3. In a large nonstick pan, heat 2tbsp oil and add the tempering ingredients. Once the seeds start to splutter and peanuts are golden, add the chopped potatoes. Cook on medium heat, stirring occasionally, until the potatoes are tender, about 8~10 minutes.
4. Next add the spice powder, salt and the cooked rice. Mix well, cover and cook for 2~3 minutes. Finally stir in lemon juice, mix well and serve.

 

Lets check out what my fellow marathoners have cooked today for BM# 66.
Linking this to Kid's Delight-Lunchbox Recipes event (started by Valli) going on right here on my blog.