1 cup grated carrot
1/2 cup finely chopped cucumber
1 cup fresh curds (dahi) , whisked
1 cup leftover cooked rice
2 tbsp milk
1/4 cup finely chopped coriander (dhania)
salt to taste
For The Tempering
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken
1/4 tsp asafoetida (hing)
Put the rice in a large bowl and mash with a potato masher till smooth.
Add curd, milk, cucumber, carrots, coriander and salt and mix well. Keep aside.
Heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds.
Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour.
Nutrient Value per serving (serves 3)
|Energy (Kcal)||CHO (gm)||Protein (gm)||Fat (gm)|