Yogurt Rice

Got a lot of left-over rice that you don’t know what to do with? Make Yogurt Rice!! It’s simple and satisfying. Eat Yogurt Rice (Dahi Bhaat) with a little mango pickle – it’s yummy!

Curd Rice


Rice – 3 cups, cooked and lightly mashed

Yogurt – 2 cups, beaten

Salt – to taste

Oil – 3 tsp

Rai (Mustard Seeds) – ½ tsp

Whole Red Chili – 1

Hing (Asofoetida) – pinch

Channa Daal – 1 tsp

Urad Daal – 1 tsp

Curry Leaves – 1 sprig

Green Chilies – 1 or 2 to taste, finely chopped

Ginger – ½ tsp, grated

Cilantro – 2 sprigs, chopped


  1. Heat left-over Rice in the microwave for 2 to 3 minutes.
  2. Add Yogurt and Salt and mix well.
  3. Heat Oil in a small pan.
  4. Add Rai and allow it to sputter.
  5. Add Whole Red Chili and Hing.
  6. Add Channa Daal and Urad Daal and cook until the Daals turn light brown.
  7. Add Curry Leaves, Green Chilies and Ginger – mix well and cook for 1 minute.
  8. Add the above mixture to the Rice and Yogurt – mix well.
  9. Garnish with chopped Cilantro leaves.
  10. Serves 2-3


  1. If the Rice and Yogurt mixture is looking a little dry, add a little Milk to thin it down. The Milk also helps to cut the tartness of the Yogurt.
  2. For a variation, mix in some Pomegranate Seeds. They add a lot of color and sweetness to the dish.

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