Phodnicha Dahi Bhaat
3 cups cooked Sona Masoori rice
3-4 cups yogurt, whisked
1/2 tsp salt
1 tbsp oil
1/2 tsp black mustard seeds
2-3 dried Kashmiri red chiles, broken into pieces
1/2 tsp urad dal
Allow rice to cool to room temperature. Stir in whisked yogurt and salt.
Heat oil and when it shimmers, add mustard seeds. When they pop, add asafetida, followed by urad dal, followed by red chiles to make a wonderful phodni. Allow the urad dal to turn dark gold, making sure you don’t burn it. Don’t throw everything into the hot oil at the same time, ok?
Pour this heavenly phodni over the yogurt and rice mixture.
Mix well and serve at room temperature or chilled.
I like to crush the crisp red chiles into the rice to get a shot of additional heat. This is particularly wonderful in summer.