Ingredients
- Yogurt (Ishita likes Siggi’s because it’s high protein)
- Rice, pre-cooked (ideally slightly overcooked)
- Curry leaves, fresh
- Mustard seeds (They’re called rye in Gujarati)
- Urad dal (Split matpe beans)
- Asafoetida powder (Ishita calls it hing)
Instructions
1) Mix cold: rice, yogurt, salt and water until desired consistency. Put slightly more water than you think you need. Don’t overmix.
2) The temper (this is just for texture, so quantities to your discretion for toppings). Fry in oil: rye, and once the rye starts popping, add urad dal. Once the urad dal cooks (crunchy, and just a little brown) add curry leaves and bloom hing (2 big pinches for a hungry person’s serving) - this takes one second.
**Optional, but not traditional, but very good for the temper: toasted nuts (Ishita did pistachio for Thanksgiving 2025), browned onions (diced small), fresh green chile
3) Mix the temper into the rice.
4) Bask in the richness of this excellent rice.
