Dahi Chawal (Yogurt Rice)

This recipe is based on a South Indian dish which usually is made with red chili powder or flakes. If you don’t have that on hand, cayenne works fine. The amount suggested is 1/4 teaspoon, but try 1/2 teaspoon if you like more heat. For a nightshade free version, these suggestions get substituted with freshly ground black pepper. Toast the cashews in a little ghee and set aside before making the chaunce. Also the original recipe calls for short grained rice to make it very mushy. We prefer basmati here with no mushiness. The yogurt is good enough. Spicing can vary quite a bit, too. 

 INGREDIENTS: 

 1 cup rice, preferably basmati, washed and drained 

4 T ghee 

2 t ginger root, grated 

1 t mustard seeds 

 1 t split urad dahl 

 1/4 teaspoon hing 

1/4 t freshly ground black pepper or 1/4 t red chili powder (if you want more zing)

 1 t fenugreek seeds 

 8 to 10 curry leaves. 

2 c water 

Salt (no more than 1 teaspoon)

A handful of cashews, toasted 

1 c yogurt, or more as desired 

dhania (cilantro), chopped 

 PREPARATION: 

 1. Heat the ghee and add the ginger root. When it gets a little brown, add mustard seeds and urad dahl. When the mustard stops popping, add hing, chili, fenugreek, and curry leaves in quick succession . 

 2. Add the rice to the ghee and spices and stir. 

 3. Add twice as much water as rice. Add the salt. 

 4. Bring to a boil. Then cover and simmer on low heat 15 minutes. 

 5. Turn off the heat abd let the rice sit covered for another five minutes.

 6. Stir in the cashews, yogurt and dhania. 

 This makes a nice breakfast offering, especially in summer, or with a full meal. Is also good for meals during the winter season, slightly warm. Because  plain yogurt is cooling, here also are spices to warm it up. More serving suggestions are found on the web.