Instructions: Boil the rice and drain excess water when done. Cool after separating grains.

Heat oil in a small pan and add cashews and dals, seeds, chillies halved, curry leaves and asafoetida.

When they splutter transfer to the rice. Take care not to burn the seasoning.

Add curd, milk, coriander. Mix well and cool in fridge for an hour before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.