Vegan Curd Rice

Ingredients 

• 1 cup cashewnuts yogurt
• 2 cups boiled brown rice 
• 1 teaspoon split Bengal gram (chana) 
• 1 teaspoon split black gram (urad dal dhuli)
• 10-12 curry leaves
• 2 dried red chillies, broken
• 1 teaspoon mustard seeds
• A pinch of asafoetida
• Rock salt (sendha namak) to taste
• 1/2 medium English cucumber 
• 1/2 medium carrot
• 2 tablespoons chopped coriander leaves 
• 2 teaspoons lemon juice

Method

1. Dry roast Bengal gram and black gram in a kadai till golden brown and fragrant. Add curry leaves, dried red chillies and mustard seeds and sauté till the seeds splutters. Switch the heat off and add asafoetida.
2. Take brown rice in a large bowl, add ½ cup cashew yogurt, prepared tempering and rock salt, grate cucumber and carrot directly into the bowl and add chopped coriander and mix well. Add the remaining yogurt and mix, add lemon juice and mix till well combined.
3. Transfer into a serving bowl, garnish with chopped coriander and serve.