Curd rice

Heat oil in a kadai (wok) and add mustard seeds, letting them pop for 2-3 minutes.

Add urad dal and hing, cooking until the dal turns golden.

Add curry leaves, ginger, and green chillies to the kadai.

Stir briefly, then transfer the tempering to a bowl and set it aside.

In a pressure cooker, add rice and water.

Cook the rice and allow 10 minutes for natural pressure release.

Transfer the cooked rice to a serving bowl and let it cool down.

Mash the warm rice with a spatula and add yoghurt, water, and salt. Mix well.

Add the reserved tempering, mix thoroughly and serve warm.