RICE WITH YOGHURT AND PIECES OF MANGO

Rice combined with yoghurt refreshes well, is very nutritious and easy to digest,
and this recipe requires little time to prepare.

Ingredients

• 1 cup (190 g) basmati rice or other long grain white rice
• 1 2 / 3-2 cups (410-500 ml) water
• 1 1/2 cups (375 ml) plain yogurt or sour cream yogurt mixture
• 1 tea a spoonful of salt;
• 1/4 tea. tablespoons of ground ginger;
• 1/4 tea. tablespoons of freshly ground black pepper;
• 2/3 cup (160 ml) fresh mango, peeled and grated, strong, slightly unripe (mangoes can be substituted with cucumbers or carrots)
• 11/2 Art. tablespoons of ghee or sesame oil;
• 1/2 tbsp. spoons of split urad-dal (if possible);
• 1 tea a spoonful of black mustard seeds;
• 8 curry leaves or 1 bay leaf
• herbs for decoration - a few sprigs of parsley or cilantro.

Directions

1. Rinse the rice in cold water.
2. Soak it for 10 minutes, and then let the water drain for another 15-20 minutes.
3. Bring water to a boil in a heavy 1/2 liter teflon-lined saucepan.
4. Add rice, stirring occasionally, and reduce heat to low.
5. Close the lid and let it simmer slowly, without stirring, for 20-25 minutes, until the rice is soft and fluffy and all the water is absorbed.
6. Remove the rice from heat and leave covered for 5 minutes to firm up the brittle grains.
7. Spoon the rice onto a flat dish — let it cool to room temperature.
8. Stir gently yet thoroughly with yogurt, salt, ginger, pepper and mango.
9. Place a saucepan with ghee or sesame oil over medium heat.
10. Without getting smoke, toss in the urad-dal and black mustard seeds and fry until the dal turns brown and the mustard seeds turn gray and crackle.
11. Pour the seasoned oil into the rice and stir gently. Chill the dish if desired.
12. Garnish each serving with sprigs of parsley or cilantro.