Salt-as per taste
Mustard seeds-1/4 tsp
Cumin seeds/jeera-1/2 tsp
Green chilli-1 tsp( finely chopped)
Urad dal-1/4 tsp
Soaked chana dal-1/4 tsp ( optional)
Hing -a pinch
Chopped ginger-1/2 tsp
A sprig of curry leaves
Churn the yoghurt with a beater, add cooked rice once it’s cooled, ( you can mash the rice or add it as it is). Take a pan, add oil, mustard seeds, cumin seeds, hing, chopped ginger, green chilli, Urad dal, whole red chilli, curry leaves and once the raw smell is gone add the tempering to the rice and mix thoroughly.
Note: 1)You can garnish with pomegranate seeds,
2)Add grated carrot to the tempering as per your liking.
3) soak the chana dal at least for an hour.
4) You can add a little extra yoghurt if the rice is dry.
Have a great week ahead.