Rice- 2 cups ( either fresh or a day old rice)
Curd- 2 cups
Onions- preferably shallots, 5 nos
Ginger- a half inch piece
Green chillies, 4 nos (minced finely)
Coriander- a handful of fresh leaves minced finely
Curry leaves- 10 leaflets ( mince them into tiny pieces)
Urid dhal- 1 tspn
Channa dhal- 1 tspn
Jeera and mustard seeds- 1/2 tspn each
Asafoetida (hing) - a pinch
Oil for tempering- 3 tbspns
Salt to taste
Very simple. First mix the curd with rice. Add enough salt at this satge. Mix rice and curd with your hand very well. Add water if the mixture is too thick or too dry. Mince onions, ginger, green chillies, coriander leaves and curry leaves. Heat a pan. Add oil. When the oil is hot enough add urid dhal and channa dhal. When the lentils brown add jeera and mustard seeds. When they splutter add a pinch of asafoetida powder and minced ginger, onion, curry leaves and green chillies. Saute for few minutes until the onion is soft enough. Switch of the stove. Add fresh coriander leaves and transfer this mixture to the rice mixed with curd. Mix everything well. Serve with pickle of your choice.
This dish goes to Jyoti's Mother's day event. Thank you Jyothi !!! your event brought out out many happy memories burried in me :).