KCB 2.4: South Indian Yogurt Rice (Dahi Bhat)
South Indian Yogurt Rice (Dahi Bhat)
This delightful yogurt rice from South India features urad dal, mustard, chili, and ginger. Serve hot or cold as a refreshing accompaniment to a light lunch menu.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 25-35 minutes
• YIELD: Enough for 4 or 5 persons
• COOKING TIME: 25-35 minutes
• YIELD: Enough for 4 or 5 persons
• 1 1/2 cups (375 ml) basmati or other long-grain white rice
• 2 3/4 cups (685 ml) water
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) ghee or oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 teaspoon (5 ml) split urad dal
• 1 tablespoon (20 ml) minced fresh ginger
• 2 fresh green chilies, seeded and minced
• 1 1/2 cups (375 ml) fresh yogurt
• 2 3/4 cups (685 ml) water
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) ghee or oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 teaspoon (5 ml) split urad dal
• 1 tablespoon (20 ml) minced fresh ginger
• 2 fresh green chilies, seeded and minced
• 1 1/2 cups (375 ml) fresh yogurt
* * *
1. Wash, drain, and dry the rice.
2. Bring the water and salt to the boil in a covered 2-litre/quart saucepan over moderate heat.
3. Heat the ghee or oil over moderate heat in a 2-litre/quart saucepan. Saute the mustard seeds in the hot ghee until they crackle. Add the urad dal and fry until golden brown. Add the minced ginger and the chilies and saute for 1 minute. Add the rice and saute for 1 minute.
4. Pour in the boiling salted water and increase the heat to full. When the water boils, reduce the heat, allowing the rice to gently simmer. Place a tight-fitting lid on the pan and cook without stirring for 15 minutes or until the rice is tender and dry. Remove the rice from the heat and gently fold in the yogurt with a fork. Replace the lid, allowing the rice to absorb the yogurt. Serve immediately or allow the rice to cool and serve chilled.
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