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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Have this with Sambar Ingredients:
1 cup brown rice |
2 1/2 cups water |
1 cup plain 1% yogurt |
1/2 teaspoon salt |
2 tablespoons canola oil |
1/2 cup fresh cilantro |
1 tablespoon fresh ginger |
1 teaspoon black mustard seeds |
1 teaspoon urad lentils (dry) |
4 dried red chili peppers |
Directions:
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. Finely mince fresh cilantro, and chop or grate ginger. Combine cilantro, ginger and salt in a large mixing bowl, and stir until yogurt is smooth. Add cooked rice to the yogurt mixture.
3. Break dried chilis into halves, and shake out seeds. You will use only the seedless chili skins for this recipe.
4. In a tiny saucepan, heat canola oil on medium until hot, but not smoking). Add mustard seeds, and cover. 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. Add urad lentils, and cook until lentils become golden brown (1-2 minutes). Add chilis, and reduce heat - allow chilis to cook for one more minute, as mixture ceases to boil.
5. Pour sizzling oil and spices over rice and yogurt. Combine all ingredients in a bowl, and serve at room temperature.
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