Weekday lunch: A quick, easy, and oh-so-yummy coriander rice sevian recipe

Tired of the greasy office lunch? But don't have time to whip up a delicious meal in the morning? We understand these weekday woes, all too well.

So we asked Chef Elangovan Shanmugam at Vivanta by Taj, Dwarka in New Delhi to share his secrets for a healthy and easy-to-make meal.

And voila, the coriander rice sevian!

Trust us, you won't be disappointed. We weren't. And, it's perfect for last-minute lunch guests at home too.

Ingredients:

Rice sevian:150 gms
Coriander leaves: 200 gms
Chana dal:10 gms
Urad dal:10 gms
Mustard seeds: 1 gm
Hing: ¼ tea spoon
Turmeric powder: ¼ tea spoon
Green chillies chopped: 2
Curry leaves: 5 - 8 leaves
Chopped ginge: 5 gms
Salt: to taste
Refined oil: 20 ml

Method:

- Boil the rice sevian for 3 to 4 minutes and then strain. Use little oil to grease the sevian so that it doesn't get sticky.
- Blanch the coriander leaves and green chillies in boiling water for 2-3 minutes, strain and put in ice water to arrest further cooking. Squeeze the water and make a fine paste of it.
- In a pan, heat oil and crackle mustard seeds, then add urad and chana dal. Cook until it turns golden brown in colour.
- Now add hing, chopped ginger, curry leaves and further cook for 1 - 2 minutes.
- Add the coriander paste and salt, cook for 3 - 4 minutes until it becomes like a thick paste, and then cool.
- Mix the paste and rice sevian together, add salt if required.
- Steam in a steamer.
- Serve hot with tomato chutney.