Curd Rice

Method

Cook the basmati rice in salted boiling water until just tender, then drain and cool completely. Whisk the yoghurt until smooth and combine with the cooled rice, mixing gently to coat evenly. Heat the ghee in a small pan and add the mustard seeds; once they begin to pop, add the urad dal and chana dal, stirring until golden. Add the dried red chillies and curry leaves to the tempering, allowing the flavours to infuse for a few seconds. Pour the warm tempering oil over the rice mixture and fold gently to distribute the spices and dals throughout. Season with additional salt to taste and serve immediately at room temperature, or chill for a few hours for a cooler version. This comforting dish is best enjoyed fresh and can be garnished with coriander if desired.