When the world feels like it makes no sense, our restaurant editor KhushAndOJ finds joy and comfort in this satisfying yogurt rice:
2 small dried whole red chiles If using cooked rice, skip step 1, and proceed to step 2.) Place uncooked rice in a small colander. Rinse under cold water, using your fingers to move rice around in colander, until water runs clear, about 1 minute. Drain well. Transfer rice to a small saucepan, and add 1 1/2 cups water; bring to a boil over high. Stir once; cover and reduce heat to low. Gently simmer until water is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
Divide rice evenly between 2 shallow bowls. Add 1/4 cup yogurt and 2 tablespoons milk to each bowl; gently stir until combined. Stir in salt to taste, and set aside.Heat oil in small saucepan over medium until shimmering, about 3 minutes. Add urad dal and mustard seeds; cook, stirring constantly, 15 seconds . Add chiles and, if using, curry leaves; cook, stirring constantly, until dal turns light brown and curry leaves become almost translucent, about 45 seconds.
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