“This is pure comfort food!” author and "Top Chef" host Padma Lakshmi wrote to me. “We tend to eat it as either a light summer meal at lunch or dinner with kachumber: a salad of fresh tomatoes, onions, and cucumbers tossed with lemon, salt, and chili powder.” SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8READ FULL ARTICLE ►► https://f52.co/2L3LF52INGREDIENT LIST Serves 8 to 10)5 cups cooked Basmati rice4 cups plain whole-milk yogurt1 1/2 teaspoons teaspoons kosher salt, or to taste2 cups peeled and diced English cucumbers (in spring or summer), or 2 cups fresh pomegranate seeds (in fall or winter)1/4 cup canola oil2 tablespoons white gram lentils (urad dal, found at Indian grocery stores,or chopped cashews are a good substitute)2 teaspoons black mustard seeds1/2 teaspoon asafoetida powder (found at Indian grocery stores)1 to 2 medium green chiles (preferably serrano) with seeds, diced, or more to taste12 medium curry leaves, torn into small piecesCilantro leaves or fresh curry leaves for garnish (optional)To serve, mango or lime pickle or Padma's fresh green mango curryFULL RECIPE HERE ►► https://f52.co/2L60ZedCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
