Ingredients

• 1 cup soft boiled rice, at room temperature

• 1/2-3/4 cup plain yoghurt or Dahi

• Salt to taste

• 1/2 cup l finely chopped cucumber

• 1 carrot, peeled and coarsely grated (optional)

• 1-2 green chillies, finely chopped

• 1 tbsp . chopped coriander leaves

• For tempering:

• 1 tsp. oil

• 1/4 tsp. mustard or rai seeds

• 6-7 curry leaves

• 1 red chilli, broken up (optional)

• 1/2 tsp. each of skinless chana (Bengal gram) and urad/urid (blck gram) dal

• Garnish:

• 1 tbsp. dry roasted or fried peanuts

Instructions

1. Mix rice, yoghurt and salt in a bowl.

2. Add cucumber, carrots, green chillies and coriander leaves to the rice and mix.

3. Heat oil in a ladle. Add mustard seeds.

4. When seeds crackle, add red chilli, curry leaves and both the dals. Let it cook until the dals look light brown.

5. Pour over the rice and stir it in.

6. Garnish with peanuts and serve chilled.

Notes

• You can add chopped red onions/chopped tomatoes too, if you wish.