Phodnicha Bhat

Tempered leftover rice — leftover cooked rice brought to room temperature, then added to a hot tadka (phodni) of mustard seeds, urad dal, chana dal, dried red chilli, curry leaves, asafoetida, and turmeric fried in oil, and tossed vigorously on high heat until each grain is separated and coated with the tempering's oil and spices. Peanuts and fresh coconut are folded in at the end. The phodnicha bhat is the Maharashtrian approach to utilising leftover rice: the re-frying in the hot tadka dries the rice slightly, separates any clumping, and infuses the grains with the tadka's flavour. Every Maharashtrian household makes phodnicha bhat for breakfast using last night's rice; the leftover rice's slightly fermented overnight character adds a complexity that freshly cooked rice cannot provide.