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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook brown rice in water - this recipe works best if the rice is very soft (this is why it calls for more water than is typically required for rice). | 2. Finely mince fresh cilantro, and chop or grate ginger. Combine cilantro, ginger and salt in a large mixing bowl, and stir until yogurt is smooth. Add cooked rice to the yogurt mixture. | 3. Break dried chilis into halves, and shake out seeds. You will use only the seedless chili skins for this recipe. | 4. In a tiny saucepan, heat canola oil on medium until hot, but not smoking). Add mustard seeds, and cover. Allow the mustard seeds to pop (about 1 minute) - take care not to uncover the pot while mustard seeds are popping as you may burn yourself. Add urad lentils, and cook until lentils become golden brown (1-2 minutes). Add chilis, and reduce heat - allow chilis to cook for one more minute, as mixture ceases to boil. | 5. Pour sizzling oil and spices over rice and yogurt. Combine all ingredients in a bowl, and serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
water	2 1/2	cups		0.0	0.0	0.0	0.0
yogurt	1	cup		149.45	11.417	8.5015	7.9625
salt	1/2	teaspoon		-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
ginger	1	tablespoon		4.8	1.0662	0.1092	0.045
black mustard seed	1	teaspoon		-	-	-	-
lentil	1	teaspoon		1.7004	0.3552	0.1437	0.0088
red chili pepper	4			5.0	1.1012	0.2338	0.055

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.