It is the dish that reminds me most of home.
My granny’s home, my mother’s home and now my own home after a long trip away.
Some add fresh green chiles, but others swear only red will do.
Photo: Jacob Fox
My mother makes dozens of variations, and my granny makes totally different ones.
Even today, when my daughter Krishna asks for it, it must always be mixed by hand.
Stir in pomegranate arils.
Combine mustard seeds and asafetida powder in a small bowl.
Combine chile and curry leaves in another small bowl.
Keep a lid nearby, in case the ingredients start to spatter.
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.
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.
Look for it in well-stocked grocery stores.
Look for asafetida powder and white gram lentils at Indian grocery stores or online.
To make ahead
Refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
