1 Cup slightly over-cooked rice
1 and 1/2 to 2 Cups Dahi (yogurt)
1 medium sized Green Chilly, chopped fine
A small piece of Ginger, chopped fine
A few Pomegranate Seeds
Salt, to taste
For the Tempering (Tadka)
1/2 Tsp oil
A generous sprinkling of Hing/Asafoetida
1 dry Red Chilly
A few Curry Leaves
For the Garnish
Add the curd and the salt to the rice and mix well.
Add the ginger, green chilly and pomegranate seeds and mix again.
Prepare the tempering by heating the oil in a pan, adding the hing to it, followed by the Rye.
As the rye splutters, add the urad dal, red chilly and curry leaves.
Saute for a bit.
Now add this tempering to the rice and mix together
Garnish with chopped coriander and pomegranate seeds.