Tempering the toppings in hot oil, a technique known as making a tadka, brings out their flavors and is the perfect counterpoint to the cooling yogurt in this simple, comforting dish. Be sure to use plain whole-milk yogurt, not a strained, Greek-style yogurt, for the creamiest porridge-like texture.
Ingreadient
- 1/2 cup uncooked medium-grain white rice (such as Bomba) or 2 cups cooked medium-grain white rice
- 1 1/2 cups water
- 1/2 cup plain whole-milk yogurt
- 1/4 cup whole milk
- Kosher salt, to taste
- 2 tablespoons vegetable oil
- 2 teaspoons dried split white urad dal
- 1/2 teaspoon brown mustard seeds
- 2 small dried whole red chiles (such as chiles de árbol)
- 12 small fresh curry leaves (optional)
Direction
- If using cooked rice, skip step 1, and proceed to step 2.) Place uncooked rice in a small colander. Rinse under cold water, using your fingers to move rice around in colander, until water runs clear, about 1 minute. Drain well. Transfer rice to a small saucepan, and add 1 1/2 cups water; bring to a boil over high. Stir once; cover and reduce heat to low. Gently simmer until water is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Spread rice evenly on a rimmed baking sheet; let cool to just slightly warmer than room temperature, about 20 minutes.
- Divide rice evenly between 2 shallow bowls. Add 1/4 cup yogurt and 2 tablespoons milk to each bowl; gently stir until combined. Stir in salt to taste, and set aside.
- Heat oil in small saucepan over medium until shimmering, about 3 minutes. Add urad dal and mustard seeds; cook, stirring constantly, 15 seconds (mixture will sizzle). Add chiles and, if using, curry leaves; cook, stirring constantly, until dal turns light brown and curry leaves become almost translucent, about 45 seconds. Immediately pour hot mixture (tadka) evenly over prepared yogurt rice.
