Curd rice with pomegranate

• Cooked rice · leftover works best150 g
• Fresh curd · whisked150 g
• Milk2 tbsp
• Saltto taste
• Oil1 tsp
• Mustard seeds1/2 tsp
• Urad dal1/2 tsp
• Curry leaves6
• Green chilli · chopped1
• Ginger · grated1/2 inch
• Pomegranate seeds50 g
• Coriander leaves · chopped1 tbsp

Method

1. 1

   Mash the rice lightly with the back of a spoon while still warm. Mix in curd, milk and salt until creamy.

2. 2

   Heat the oil in a small pan on medium. Add mustard seeds and urad dal; when the seeds pop and the dal turns golden, add curry leaves, chilli and ginger for 20 seconds.

3. 3

   Pour the tadka over the rice and fold through. Top with pomegranate and coriander. Serve at room temperature or chilled.

Tips

• Use curd that is fresh, not sour; sourness grows as it sits in the rice.
• Fold in grated carrot and cucumber for crunch and extra fibre.

Swaps

• Swap 50 g of the rice for 50 g cooked foxtail millet for more fibre.

Storage

Keeps 1 day in the fridge; it thickens, so stir in a little milk before eating.