CURD RICE

Ingredients
250 gm overcooked white rice
250 gm yogurt
5 gm green chillies, chopped
5 gm coriander leaves, chopped
5 gm ginger, chopped
Salt, to taste

For the tempering:
20 ml oil
5 gm mustard seeds
3 gm skinned black gram
3 gm channa dal
2 gm dried red chilli
2 gm curry leaves
3 gm asafoetida

Method
Mix together yoghurt, coriander leaves, ginger, green chillies, rice and salt.

For the tempering:
Heat oil and add the mustard seeds.
When they start crackling, add the dals and saute until golden.
Add curry leaves, red chillies and asafoetida.
Pour tempering on the rice and serve cold.