Yogurt Rice

Ingredients

• 2 cup cooked brown or white basmati rice, at room temperature
• 1 3/4 cup whole-milk plain dahi (see Tip) or yogurt
• 1/2 tsp kosher salt
• 3/4 cup pomegranate arils
• 3/4 tsp black mustard seeds
• .25 teaspoon asafetida powder (see Tip)
• 1/2-1 medium green chile with seeds, preferably serrano, diced
• 5 medium fresh curry leaves
• 1 tbsp white gram lentils (see Tip)
• 2 tbsp canola oil

Instructions

1. Combine rice, dahi (or yogurt) and salt in a medium bowl; knead together with your hands or a fork. Stir in pomegranate arils.
2. Combine mustard seeds and asafetida powder in a small bowl. Combine chile and curry leaves in another small bowl. Set both near the stove, along with lentils (once you start cooking, the process goes quickly). Keep a lid nearby, in case the ingredients start to spatter.
3. Heat oil in a small skillet over medium-low heat until shimmering. Add the lentils and cook until just beginning to turn golden, about 30 seconds. Reduce heat to low. Add the mustard seeds and asafetida powder. Stir until you hear a popping sound, then add the chile and curry leaves. Stir for 30 seconds, then remove from heat.
4. Pour the mixture over the rice mixture and stir well with a spoon. Garnish with additional fried curry leaves, if desired. Serve at room temperature or chilled.