Padma Lakshmi's DAH! Yogurt Rice

5 cups cooked basmati rice 4 cups DAH! whole milk Dahi yogurt 11⁄2 tsp. kosher salt, or to taste 2 cups peeled and diced English cucumbers

(in spring or summer), or 2 cups fresh pomegranate seeds (in fall or winter) 1 ⁄4 cup canola oil 2 tbsp. white gram lentils (urad dal, found at Indian grocery stores, or chopped cashews are a good substitute) 2 tsp. black mustard seeds 1⁄2 tsp. asafoetida powder (found at Indian grocery

stores)

1 to 2 medium green chilies with seeds (preferably serrano), diced, or more to taste

12 medium curry leaves, torn into small pieces Cilantro leaves or fresh curry leaves for garnish (optional)

1. In a large bowl, combine the rice, yogurt and salt, kneading them together with your hands. Then stir in the cucumber (in spring or summer) or the pomegranate seeds (in fall or winter). Set aside.

2. In a small sauté pan, heat the canola oil over medium heat. After a few minutes, when the oil is hot and shimmering, add in the lentils. When they’re just beginning to turn golden (after about 3 minutes), add in the mustard seeds and asafoetida powder. Stir briefly. You will hear a popping sound when the mustard seeds begin to cook.

3. After just a minute, when the popping becomes more frequent, add in the chilies and curry leaves. Stir for 1 to 2 minutes, then remove the pan from the heat.

4. Pour the lentilmustard oil over the rice mixture and stir well with a spoon.

5. This dish should be served at room temperature, or cold, and it’s great for a summer lunch or dinner. If you’re making it ahead, just stir in a bit of water to loosen it up before serving; it should have a porridge or oatmeal-like consistency.