Rice noodles or sevai is an easy-to-prepare snack that can serve as a breakfast, light lunch or dinner item. This version is a lightly seasoned one with lemon, peanuts/sunflower seeds and a great mix of sattvic, digestive and flavorful spices.
- Rice noodles/sevai (I used the instant variety, but if you are inclined to using the sevai press the old-fashioned way, go for it :)!
- Grated Vegetables (carrots, zucchini)
- Oil (1 tbsp)
- Mustard seeds (1 tsp)
- Sunflower seeds/Peanuts (1 handful)
- Urad dhal (1 tbsp)
- Asafetida (hing) (a pinch)
- Turmeric (haldi) (1/4 tsp)
- Ginger (a tiny piece)
- Green chili (per taste)
- Curry leaves (a handful)
- Lemon juice (per taste)
- Salt (to taste)
- Cook rice sevai according to instructions on the packet. In essence, boil enough water in a large pot, add required amount of rice noodles and salt to it, cook until the noodles are just done, not overdone. Switch off the flame, rinse under cool, running water and strain the rice noodles. Spread the cooked sevai on a large plate and add a few drops of oil on top. Keep aside.
- In a large wok on medium heat, add oil. Add mustard seeds. When the splutter, add pumpkin seeds/peanuts and when they start to turn golden brown, reduce the flame. Add ginger, green chilies, curry leaves, asafetida, turmeric and grated vegetables with salt. Saute for a minute or so.
- Add the cooked rice sevai to the above mixture and drizzle lemon juice generously. Mix and serve.
- I like serving this as a lunchbox option for kids since they enjoy it. Here, I’ve served it with chana salad on the side and a snack box of boondi and date bars.
Sweet (rice, seeds and nuts), sour (lemon), salty (salt), bitter (curry leaves), pungent (ginger, chilies), astringent (asafetida).
Rice is easy to digest, but also kapha aggravating in excess due to its sweet, nourishing properties. If your digestion is compromised, if you have an active lifestyle or if you are a vata or pitta type, moderate amount of rice is a great grain option. Peanuts are aggravating to all doshas. So, I prefer to use sunflower seeds instead in this recipe. Sunflower seeds are kapha aggravating, in excess, but otherwise good for all doshas. Spices used here are all digestive. Some of the pungent ones like ginger and green chilies can be used in moderation during summer and by pitta types. This recipe includes all 6 tastes and is overall tridoshic and easy on the digestion.
This is a sattvic recipe being mild, easy-to-digest, flavorful and nourishing.