2 cup cooked rice ½ cup ground nut yogurt Minimum oil or no oil. Udad daal Mustard seeds Hing (asafoetida) Curry leaves Ginger pieces Green chilli cut into small pieces Coriander leaves finely chopped for garnishing Salt to taste Heat a pan on stove. Add minimum oil or no oil. Add udad daal. Let it get roasted lightly. It should be just light pink in colour. Now add mustard seeds. Let it splutter. Now add hing or asafoetida. Add curry leaves. Now add ginger and chillies. Now add the rice and yogurt or the ground nut butter milk mixture. Add salt to taste. Stir well for about 2 minutes. Let it cool. Add coriander leaves to garnish. It tastes very good, even when cooled well.
