Skip to content
10 mins
PREP TIME
10 mins
Cook Time
2
Serves
20 mins
Total
INGREDIENTS
Cooked Rice — 1 cup
Soy curd (or any plant-based curd) — 1 cup
Oil — 2 tbsp
Mustard seeds — 1 tsp
Udad Dal (split black gram) — 1 tsp
Green Chillies — about 2-3 nos
Curry Leaves — 7-8 leaves
Asafoetida (Hing) — a pinch (optional)
Soy milk — ¼ cup
Salt — to taste
Pomegranate seeds — for garnish
Fresh coriander leaves — for garnish
Instructions
Mix the soy curd with the cooked rice, add salt to taste. Set aside.
In a pan, heat oil. Add mustard seeds. When they crackle, add the udad dal. Let the dal turn light brown. Then add curry leaves + green chillies. Saute briefly.
Lower the flame. Either directly add the tempering to the curd-rice mixture, or pour it on and stir well.
Garnish with pomegranate seeds + coriander leaves. Serve hot or cold