YOGURT RICE
• 1 cup white rice
• 3 to 4 cups of plain wholemilk yogurt
• Generous pinch saffron
• 1½ teaspoons sea salt
• 3 tablespoons olive oil
• Generous pinch of asafetida
• 1 teaspoon mustard seeds
• 1 tablespoon channa dal (lentils), raw
• 3 to 4 curry leaf stalks
• 8 to 10 whole dried red chiles
• 1 tablespoon unpeeled grated ginger
• 2 stalks of celery, finely minced
• ½ cup grated raw coconut
• 2 tablespoons of toasted pumpkin seeds
• 1 cup chopped herbs, such as cilantro, mint or basil
• Juice of 1 lemon
Instructions: Cook the rice with water and saffron and cool slightly. Combine with plain yogurt and salt.
In a small frying pan over high heat, warm the oil and add the asafetida, mustard seeds, raw lentils, curry leaves and whole red chiles. The seeds will pop, the lentils will brown (make sure they don’t get too dark or burn) and the curry leaves will sizzle. The whole red chiles should darken slightly but not burn. This whole process takes just a few seconds, immediately after, pour the tempered oil into the yogurt rice mixture.
Fold in ginger, celery, coconut, pumpkin seeds, herbs and lemon. Refrigerate for 2-3 days or overnight. Serve garnished with herbs and pumpkin seeds.
Notes & variations
• Yogurt rice can be made with plain white jasmine or basmati rice. It can also be made with brown rice — here we have used the South Indian red “rose matta” rice, which takes a little longer to cook due to its husk. The amount of water used to cook — and time — will vary depending on which variety of rice is used.
• The amount of yogurt will depend on the rice and on the kind of yogurt you use. If using Greek, it may have to be mixed with some water so the rice does not become too sticky. Brown rice will take more yogurt than white rice. Stay away from nonfat or low-fat yogurt; they will just turn the salad watery.
• Tempering raw lentils in hot oil is a uniquely delicious South Indian technique — use any split lentils you have, yellow, orange or white.
Serves 4 to 6
From Anita Jaisinghani