By Devi Poojari
A meal consisting of this simple but delicious curd rice tempered with simple spices and curry leaves, is perfect for a light and healthy summer lunch, rich in probiotics and good fats.
1 cup cooked rice 1 cup yoghurt 3 tablespoons water 1 teaspoon mustard seeds 4-5 curry leaves 2 red chillies, broken 1 teaspoon chana dal ½ teaspoon asafoetida 1 tablespoon ghee/peanut oil Salt, to taste
Whisk together the yoghurt with some water and pour over the rice to combine.
Heat the oil in a small pan and make a tempering of mustard seeds, red chillies, asafoetida, curry leaves and chana dal.
Season the rice and yoghurt mixture with salt and pour the tempering over, once it starts to splutter.
Mix everything well to combine and check to adjust seasoning, if necessary. Serve at room temperature or cold.