Roasted Rice

This dish, known as Panchamel or Roasted Rice, is a comforting and aromatic staple from South India. It features fluffy basmati or long-grain rice cooked with a savory tempering of black mustard seeds, dried red chilies, and fresh garlic. The addition of white lentils (urad dal) and Bengal gram (channa dal) adds a delightful crunch and nutty depth, while curry leaves and green chilies provide a burst of herbal freshness and heat. Unlike sweet desserts, this is a wholesome, savory side dish perfect for pairing with curries, sambar, or coconut chutney. It is vegan, gluten-free, and incredibly satisfying, offering a balance of textures and warm, earthy flavors. Ideal for weeknight dinners or as a healthy component of a larger feast, this recipe brings authentic home-style flavor to your table with minimal effort.

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 2

Calories: 257

Dietary: Vegan

Description

This dish, known as Panchamel or Roasted Rice, is a comforting and aromatic staple from South India. It features fluffy basmati or long-grain rice cooked with a savory tempering of black mustard seeds, dried red chilies, and fresh garlic. The addition of white lentils (urad dal) and Bengal gram (channa dal) adds a delightful crunch and nutty depth, while curry leaves and green chilies provide a burst of herbal freshness and heat. Unlike sweet desserts, this is a wholesome, savory side dish perfect for pairing with curries, sambar, or coconut chutney. It is vegan, gluten-free, and incredibly satisfying, offering a balance of textures and warm, earthy flavors. Ideal for weeknight dinners or as a healthy component of a larger feast, this recipe brings authentic home-style flavor to your table with minimal effort.

Ingredients

uncooked basmati rice
water
oil
black mustard seeds
dried chilies, broken into pieces
green chilies, sliced
garlic, minced
white lentils (urad dal)
bengal gram (channa dal)
curry leaves
salt
minced ginger
freshly grated coconut, dry-roasted
ground turmeric
asafoetida (hing) powder

Directions

1
Rinse the basmati rice under cold water until the water runs clear. Drain well and set aside.
2
In a large saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3
Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes until the water is absorbed and rice is tender. Do not stir.
4
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5
While rice cooks, heat oil in a small skillet or pan over medium heat.
6
Add mustard seeds to the hot oil. Cook until they begin to splutter and pop.
7
Add the white lentils (urad dal) and Bengal gram (channa dal). Fry until golden brown and crispy.
8
Add broken dried chilies, minced garlic, minced ginger, and curry leaves. Sauté for 1-2 minutes until fragrant and garlic is golden.
9
Add sliced green chilies, turmeric, and asafoetida. Stir for 30 seconds.
10
Gently fold the tempered spice mixture into the cooked rice.
11
Sprinkle with dry-roasted grated coconut. Toss gently to combine.
12
Serve warm as a side dish.

Nutrition Facts

Servings 2 pies

Amount Per Serving
Calories 257kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 1.3g7%
Sodium 1234mg52%
Total Carbohydrate 55g19%
Dietary Fiber 17g68%
Sugars 0.4g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted rice, panchamel, basmati rice, mustard seeds, curry leaves, urad dal, bengal gram, channa dal, indian side dish, vegan rice, gluten free, tempered rice, garlic rice, spiced rice, south indian, comfort food, easy dinner, healthy grains, aromatic rice, plant based

Read it online: https://www.chefs-mate.com/recipe/roasted-rice-3/