Yogurt Rice

Directions

1. 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. 2
   Finely mince fresh cilantro, and chop or grate ginger.
3. 3
   Combine cilantro, ginger and salt in a large mixing bowl, and stir until yogurt is smooth.
4. 4
   Add cooked rice to the yogurt mixture.
5. 5
   Break dried chilis into halves, and shake out seeds.
6. 6
   You will use only the seedless chili skins for this recipe.
7. 7
   In a tiny saucepan, heat canola oil on medium until hot, but not smoking).
8. 8
   Add mustard seeds, and cover.
9. 9
   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.
10. 10
    Add urad lentils, and cook until lentils become golden brown (1-2 minutes).
11. 11
    Add chilis, and reduce heat - allow chilis to cook for one more minute, as mixture ceases to boil.
12. 12
    Pour sizzling oil and spices over rice and yogurt.
13. 13
    Combine all ingredients in a bowl, and serve at room temperature.