Yogurt Rice

Rice is first mentioned in the Yajur Veda (1500-800 B.C.) and is consistently referred to in Sanskrit texts. From Sanskrit, it is translated into "life giving seed" and is considered a sacred crop. In Japanese, the meaning is "main food/fulfillment". It's the most important staple food for a large part of the world's population. According to Ayurveda, basmati rice is the king of all rice varieties. Basmati rice is sattvic (pure), and balances all three doshas. Rice is tonic, nutritive, and harmonizing for both the stomach and the lungs. It is nourishing and building for all of the body tissues and is easy to digest, so doesn't clog the system. It is cooling in nature. If there is a Kapha imbalance, it may create excess mucus, so eating rice in moderation is important for Kapha. Served with dahl, it is considered to be a perfect nutritive combination.

Yogurt is considered a digestive aid and nourishing food in Ayurveda, as are other cultured milk products. When fresh, it can replenish the positive flora of the body, aid digestion, and build all of the seven body tissues. Used in many cultures, it is one of the oldest dairy traditions in the world. Yogurt is heavy, and in excess, can clog the subtle channels and aggravate toxic blood conditions like skin rashes and acne. It's considered best to eat yogurt with spices to counter its clogging properties.

Served at lunch-time with a vegetable dish, this entree is delicious and nutritious and is very stimulating to the taste! It's a wonderful way to add variety and interest into your recipe repertoire!

• 2 tbsp churna dal
• 2 tbsp urid dal
• 1 tbsp mustard seed
• 1 tbsp cumin seed
• 3 dried red chili

Saute all but chili in a little oil (not ghee) After dal is cooked, add dried red chili.

• 2 tbsp curry leaves
• 2 tbsp chili
• ginger

Add curry, chili or ginger, to hot pan. Mix.

• Yogurt
• salt
• 1/2 cup coriander leaves

Add yogurt until the consistency is good. Can add a little milk for taste.

Add coriander leaves and salt. Mix.