Ingredients
- 2 cups cooked White Rice – Day old rice works best here, try not to use freshly cooked rice for this recipe
- ¼ tsp Black Mustard Seeds
- ¼ tsp Cumin Seeds
- 1 tsp Ghee or Olive Oil
- Pinch of Asafoetida
- 2 green chilies – slit down the middle
- 1-2 sprigs of fresh Curry Leaves
- 1 tsp White Gram lentils (optional)
- 1 ½ cups of Plain Yogurt
- Bombay Chili Crunch Add to Cart
- 2 tsp Sugar
- Salt to taste
- Cilantro
Instructions
- In a large bowl, combine the Rice, Yogurt, sugar and salt, and mix well. Set aside.
- In a small saute pan, heat the Ghee over medium heat. After a few minutes, when the Ghee is hot and shimmering, add in the lentils. When they’re just beginning to turn golden (after about 3 minutes), add in the mustard seeds and asafoetida powder. Stir briefly. You will hear a popping sound when the mustard seeds begin to cook. Next add the Cumin seeds.
- After just a minute, when the popping becomes more frequent, add in the chilies and curry leaves. Stir for 1 to 2 minutes, then remove the pan from the heat.
- Pour the lentil-mustard oil over the rice mixture and stir well with a spoon.
- Serve at room temperature or chilled, garnished with Cilantro and drizzled liberally with Bombay Chili Crunch!
