Yogurt Rice

Yogurt Rice I

Ingredients:

Green Chilies
Diced Ginger
Urad Dahl
Mustard seeds
Asafetida

Directions:

In oil, fry green chilies, diced ginger, urad dahl, mustard seeds and asafetida

Yogurt Rice II

Ingredients:

1 c. rice
2 ½ c. water
1 c. yogurt
1 c. sour cream
Salt to taste
½ tsp. mustard seeds
½ tsp. urad dahl
10 sliced pieces cucumber
10 sliced pieces tomato
1 Tbsp. oil
10 curry leaves
1 hot green pepper (cut into 2 or 3 pieces)
1/8 tsp. asafetida
1 red pepper (broken into 2 or 3 pieces)
¼ by ¼ inch fresh ginger
1 tsp. coriander leaves, chopped

Directions:

Cook 1 cup of rice with 2 ½ cups of water. Mix the rice with yogurt, sour cream and salt well. If you make yogurt rice in the morning to eat in the evening, you may use 1 cup of warm milk in the place of sour cream. In a fry pan, sauté mustard seeds and urad dahl in oil. When mustard seeds pop, add curry leaves, asafetida, chopped green and red pepper, ginger and coriander leaves. When the whole mixture turns into golden color remove from heat and pour it into the yogurt mixed rice. Mix well and garnish it with tomato and cucumber pieces.