1 cup long-grained rice
2 tbsp Canola oil
1 tsp mustard seeds
pinch of asafetida (hing)
1 dried red chili
2 tsp udad dal (white), rinsed
2 tsp channa dal, rinsed1 green chili, seeded, thinly sliced into rounds and halved
1 tsp finely diced ginger
1 small cucumber, peeled, seeded and diced
2 cups lowfat plain yogurt
salt to taste
Cook the rice as usual. I use 2.5 cups of water for 1 cup uncooked Basmati rice. Let cool.
Heat oil on medium heat. Add mustard seeds. Once the mustard seeds start to pop, add asafetida, red chili, udad dal, and channa dal. If you just rinsed the dal, jump back-- it will splatter! Let fry for 1 minute, stirring occasionally. Add green chilies and ginger. Stir for half a minute. Turn off the stove.
If you have curry leaves, they are great to add to the tempering.
Stir in cooked rice. Traditionally the rice is slightly mashed before mixing, but personally I like to maintain the texture of long-grained rice. Mix in 2 cups of yogurt. Add diced cucumber. Season with salt to taste. Serve at room temperature or slightly chilled.
Note: Along with cucumber, shredded carrot is a nice addition to the dish. If desired, can add 2 tbsp desiccated coconut when mixing in yogurt.