1 1/2 cups cooked rice
2 cups fresh curds (dahi)
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta)
1 to 2 green chillies , slit green chillies
a pinch of asafoetida (hing)
Salt to taste
For The Garnish
1 tbsp chopped coriander (dhania)
Combine the rice and curds together in a bowl and keep aside.
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.
Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
Add the salt, mix well and cook on a slow flame for 1 minute.
Serve hot garnished with coriander.
Nutrient Value per serving (serves 4)
|Energy (Kcal)||CHO (gm)||Protein (gm)||Fat (gm)|