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Yogurt Rice
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Ingredients
- Rice – 3 cups, cooked and lightly mashed
- Yogurt – 2 cups, beaten
- Salt – to taste
- Oil – 3 tsp
- Rai (Mustard Seeds) – tsp
- Whole Red Chili - 1
- Hing (Asofoetida) – pinch
- Channa Daal – 1 tsp
- Urad Daal – 1 tsp
- Curry Leaves – 1 sprig
- Green Chilies – 1 or 2 to taste, finely chopped
- Ginger – tsp, grated
- Cilantro – 2 sprigs, chopped
Directions
- Heat left-over Rice in the microwave for 2 to 3 minutes.
- Add Yogurt and Salt and mix well.
- Heat Oil in a small pan.
- Add Rai and allow it to sputter.
- Add Whole Red Chili and Hing.
- Add Channa Daal and Urad Daal and cook until the Daals turn light brown.
- Add Curry Leaves, Green Chilies and Ginger – mix well and cook for 1 minute.
- Add the above mixture to the Rice and Yogurt – mix well.
- Garnish with chopped Cilantro leaves.
- Serves 2-3
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