Yogurt Rice

1. 1

   Cook brown rice in water - this recipe works best if the rice is very soft (this is why it calls for more water than is typically required for rice).

2. 2

   Finely mince fresh cilantro, and chop or grate ginger.

3. 3

   Combine cilantro, ginger and salt in a large mixing bowl, and stir until yogurt is smooth.

4. 4

   Add cooked rice to the yogurt mixture.

5. 5

   Break dried chilis into halves, and shake out seeds.

6. 6

   You will use only the seedless chili skins for this recipe.

7. 7

   In a tiny saucepan, heat canola oil on medium until hot, but not smoking).

8. 8

   Add mustard seeds, and cover.

9. 9

   Allow the mustard seeds to pop (about 1 minute) - take care not to uncover the pot while mustard seeds are popping as you may burn yourself.

10. 10

    Add urad lentils, and cook until lentils become golden brown (1-2 minutes).

11. 11

    Add chilis, and reduce heat - allow chilis to cook for one more minute, as mixture ceases to boil.

12. 12

    Pour sizzling oil and spices over rice and yogurt.

13. 13

    Combine all ingredients in a bowl, and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.