Mix together yoghurt, coriander leaves, ginger, green chillies, rice and salt.
For the tempering:
Heat oil and add the mustard seeds.
When they start crackling, add the dals and saute until golden.
Add curry leaves, red chillies and asafoetida.
Pour tempering on the rice and serve cold.
Key Ingredients: Rice, Yogurt, Green Chillies, Coriander Leaves, Salt, Vegetable Oil, Black Gram, Bengal Gram (Split), Ginger, Mustard Seeds, Red Chilli, Curry Leaves, Asafoetida