Heat the oil in a pan, and then put mustard seeds.
When they start spluttering, put channa dal, urad dal, dry chillies, and curry leaves.
Put off the flame when the channa dal and urad dal become light brown in colour. (This is known as tadka.)
When the rice becomes cool, loosen it and put it in a wide-mouthed container; then put the tadka, salt as per taste, finely chopped coriander leaves, nicely whipped yoghurt, milk, and mustard powder (or put black pepper fried in the oil) and mix it well.
Your curd rice is ready to serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.