Ingredients

The following ingredients have 4 Servings
  • ½ cup uncooked Rice ((used rice cooker measuring cup))
  • 1 ½ cups Yogurt (Add another ½ cup if needed. I used ½ homemade and ½ store bought yogurt. )
  • ½ tsp Salt (adjust to taste)
  • 2 tbsp Oil (use butter/ghee or ½ oil and ½ butter/ghee)
  • 5-8 Curry Leaves
  • 1 Dry Red Chili
  • ¼ tsp Mustard Seeds
  • 1 tbsp Chana Dal (soaked in water hot water for ½ hour)
  • ¾ - 1 tsp Chopped Ginger
  • 1 - 2 small Green Chilies (chopped or approx. ¾ – 1 tsp chopped chilies)

Instruction

  • Cook rice with 1 cup of water and let the rice cool.
  • Mix rice with yogurt and salt.
  • Heat oil for tempering.
  • When oil is hot, add curry leaves, mustard seeds and dry chili.
  • When the seeds splutter, add ginger, green chilies and fry for few seconds.
  • Add chana dal and roast the chana dal until it changes color and is slightly crisp.
  • Turn off the flame and pour it on rice.
  • Mix and refrigerate yogurt rice until ready to serve.