1 uncooked rice (long grain rice) I use Mahatma brand for this recipe
2 cup water
1 tbs corn oil
2 tsp Split Urid Dal, also called Matpe Beans (hulled and split)
10 curry leaves (if available)
½ tsp black mustard seeds
½ tsp cumin seed
1 medium Serrano or jalapeno chili finely chopped
½ large red onion chopped fine
½ cup fresh cilantro chopped fine
2 cup non-fat plain yogurt
1 cup butter milk
¼ cup sour cream
Cook ahead the Rice- in a double boiler:
If you don’t own one you can easily set one up by putting a metal mixing bowl that fits inside a covered pot. Fill covered pot with 1-2 inches of water. Heat water on medium heat so water gets hot and creates steam but not so it is boiling. Put uncooked rice and 2 cups water in the metal mixing bowl. Set metal mixing bowl into the pot of heating water. The water should not come above the half way point of the mixing bowl. Cover and cook for 40 minutes. It should appear wet but cooked when you uncover lid. Turn burner off and let rice cool completely in the pot with the lid on.
Prepare Yogurt:
Combine yogur, butter milk, and sour cream and set aside.
Prepare Masala:
Heat oil on med-hi, add Urid Dahl, stir 1 min. Add curry leaves and mustard seeds and cover immediately so oil does not splatter. Turn heat to med . Add cumin seeds and stir. Add Serrano chili and onions. Cook 2 minutes and turn off burner. Add cilantro and stir.
Final Preparation:
Combine Cooled Rice with Prepared Yogurt. Then fold in prepared masala. Sprinkel ½ tsp salt and fold in. Garnish with cilantro.
Variation: Add diced red bell peppers and more urid dahl if you like the hard crunch. After sitting over night the dahl is not crunchy. I like crunchy.
Serve immediately or refrigerate and serve later.
Yields: 4 servings
