Ingredients
- 2 cups cooked rice
- 2 cups curds (yoghurt)
- 1 cup milk
- 10 curry leaves
- 2 red chilies
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seeds
- 1⁄4 teaspoon asafoetida powder (hing)
- 2 tablespoons oil
- 8 cashews
- 1 tablespoon bengal gram dal, also known as chana dal (split)
- salt
- sugar
- coriander leaves (for garnishing)
Method:
- Cook rice and keep aside.
- Beat curd and milk together.
- Add salt and sugar and keep aside.
- Now heat oil in a pan.
- Add mustard seeds, cumin seeds and chana dal and wait till the dal turns light brown.
- Now add chilli, hing, cashews and curry leaves and allow these to sizzle.
- Add to the curd.
- Add in the cooked rice.
- Mix well.
- Garnish with corriander leaves and serve with my favourite, Sindhi papad!
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