Yogurt Rice
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Uploader Comments (ShowMeTheCurry)
All Comments (13)
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There is only one problem with this dish, I can't stop eating it!!!!!
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I live in Europe and have problems finding some of the spices you use in your recipes. Is there anywhere you can recommend online where I can order them thru the mail?
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thank you for your quick reply, I just made some for this evening, but I soaked the dal for a while before adding it and it worked out great! and yes, with some time it will soften even more. thank you kind ladies for your help...Faye from Toronto
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dahi bhat! classic, but with a twist to what I usually have (just rice mixed with yogurt and standard seasoning - salt chili/black pepper) we had it as kids when we complained the daal or veg was too spicy!
alt when making masala rice/khichadi 1 can add yogurt or plain chas to the vaghar/tadka to add that sour flavor, its really nice 2.
I will def try this though.
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... and what can I use in place of the fresh cilantro and curry leaves?
jerramy 1 year ago
@jerramy: Cilantro is also known as
Coriander Leaves. See if you can find those.
Otherwise just leave them out.
ShowMeTheCurry 1 year ago
important question: when you fry the dals like that, I found mine stayed very hard and crunchy. Is that correct? how to make them soft? I dont like it in my creamy rice mixture. HELP, thank you
Manjulasbiggestfan 2 years ago
The daal does get hard, but usually softens up a bit when mixed into something with moisture. If you wait for about 10 mins or so before eating the rice, it should be fine.
ShowMeTheCurry 2 years ago
why do u add almost same ingridents in all the dishes like channa dal, urad dal, asteofida??
crash90bash 3 years ago
India has many different styles of cooking. In southern parts, chana daal, urad daal, etc are common ingredients for seasoning.
ShowMeTheCurry 3 years ago