Doi Bhat ~ Curd Rice
What I understood as Doi
Bhat in my childhood is a totally different version from the one I am going to
share today. The one that I grew up with is a simple bowl of mashed rice with
sour yogurt and lots and lots of large granulated sugar. This used to be my dinner
almost every day in summer.
Since I do not indulge in
sugar now...I find this South Indian version quite suitable to my taste. No
sugar and a flavourful tempering with the crunchy lentils. This Curd Rice has
plenty to make you full. The one that I am sharing today is pure
vegetarian...while there is another version also with onions and green
chillies, and I love that too.
But since its summer...and
since I found the pure veg version to be more cooling and soothing to the taste
buds and as well as the stomach...I wanted to share them with you too. There is
some serious hype with this curd rice...and if you try it you will understand
that emotion too.
Doi Bhat ~ Yogurt Rice
Serves 2
Ingredients:
½ cup of cooked rice
1 and ½ cup of thick
yogurt
2 tbsp oil
A pinch of hing /
asafoetida
1 dry red chilli
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 sprig of curry leaves
A few pomegranate seeds
A few coriander leaves –
finely chopped
Salt
Method:
In a bowl mix the yogurt
and rice. Keep this aside.
In a tempering pan heat
the oil.
Add the mustard seeds and
dry red chillies to the oil.
As the mustard seeds
start spluttering add the chana dal and urad dal to it.
Sauté the lentils on low to
medium flame until the lentils turn golden.
Now add the hing and the
curry leaves and sauté for some seconds.
Pour this tempering on the
chilled yogurt and rice mix.
Add salt to taste.
Add the pomegranate seeds
and the chopped coriander leaves.
Mix and serve immediately,
or you can keep it inside the fridge and serve it chilled.
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