Yogurt Rice: A Delicious And Healthy Recipe

Introduction

Ingredients

• 1 cup of cooked rice
• 1 cup of plain yogurt
• 1 tablespoon of oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 1 teaspoon of urad dal (split black gram)
• 1 teaspoon of chana dal (split chickpeas)
• 1 green chili, chopped
• 1/4 teaspoon of asafoetida (hing)
• A few curry leaves
• Salt to taste
• Cilantro leaves for garnish

Instructions

1. Cook one cup of rice and set it aside to cool.
2. In a pan, heat one tablespoon of oil and add one teaspoon of mustard seeds.
3. When the mustard seeds start to pop, add one teaspoon of cumin seeds, one teaspoon of urad dal, and one teaspoon of chana dal.
4. Sauté for a minute or until the dals turn golden brown.
5. Add one chopped green chili, a few curry leaves, and 1/4 teaspoon of asafoetida.
6. Sauté for a few seconds and turn off the heat.
7. In a mixing bowl, whisk one cup of plain yogurt until it is smooth.
8. Add the sautéed ingredients to the yogurt and mix well.
9. Add the cooled rice to the yogurt mixture and mix until the rice is coated evenly.
10. Add salt to taste.
11. Garnish with cilantro leaves.
12. Yogurt rice is ready to serve!

Nutrition

• Rice: Rice is a good source of carbohydrates, which provide energy to the body. It also contains essential amino acids, vitamins, and minerals.
• Yogurt: Yogurt is a rich source of protein, calcium, and probiotics. Probiotics are beneficial bacteria that promote gut health and help boost immunity.
• Mustard seeds: Mustard seeds are a good source of antioxidants, vitamins, and minerals. They also have anti-inflammatory properties.
• Cumin seeds: Cumin seeds are a good source of iron, which is essential for healthy blood cells. They also aid digestion and have anti-inflammatory properties.
• Curry leaves: Curry leaves are a good source of iron, calcium, and vitamins A and C. They also have antioxidant and anti-inflammatory properties.

Conclusion