Why you’ll love this

A quick, flavorful moringa rice made from cooked rice — perfect as a light lunch or to use up leftovers.

Preparation timeline

• Washing rice: 2 minutes
• Cooking: 15 minutes
• Total time: ~17 minutes

Ingredients

• Cooked rice – 2 cups (400g)
• Moringa powder – 1 tsp (5g)
• Onion – 1 small, sliced (70g)
• Green chili – 1
• Curry leaves – 6–8
• Mustard seeds – 1 tsp (5g)
• Oil – 1.5 tbsp (20ml)
• Salt – 1 tsp (5g)

Step-by-step

1. Step 1 — Prepare tempering (≈3 mins): Heat oil in a pan. Add mustard seeds, curry leaves, sliced onion, and green chili. Sauté until onions turn light golden.
2. Step 2 — Add moringa (≈2 mins): Lower the flame and add moringa powder. Stir quickly to prevent burning.
3. Step 3 — Mix rice (≈10 mins): Add cooked rice and salt. Mix well until the rice is evenly coated with moringa and spices. Serve hot.

Pro tips

• Use leftover rice for best texture — it absorbs flavors better without clumping.
• Adjust moringa quantity as per taste for a stronger or milder flavor.
• Serve with curd, papad, or pickle for a balanced meal.

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