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Recipe for Bagalabath

(Ref: RCP204)

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Bagalabath is one of the most common items you can find on a South Indian restaurant menu card. This is nothing but simple curd rice. Bagalabath is considered as a coolant and so eaten at the end of a meal thus easing out the effects of spicy main dishes/starters. A South Indian meal is considered incomplete without Bagalabath!
Serves:	2 to 4
Preparation Time:	10-minutes.
Cooking Time:	20-minutes
Ingredients:	Rice - ½ cup
	Ghee - 1 tsp
	Black Mustard Seeds - ½ tsp
	Chana Dal - ½ tsp
	Urid Dal - ½ tsp
	Cumin Seeds - ½ tsp
	Curry Leaves - 6 to 8
	Ginger grated - ½ tsp
	Green Chillies finely chopped - 1 (optional)
	Plain set Yoghurt - ½ cup
	Whole Milk - ¼ cup
	Salt to taste
	Chopped Cilantro (Coriander Leaves) and fried Cashews for garnishing
Method:	• Wash rice in a bowl, changing water several times until the water appears clear. • Add 1 cup of water to the rice and pressure cook till you get 4 whistles or until it becomes soft and mushy. • Once the pressure is released, open the pan & transfer the rice into a large bowl and let it cool. Then add salt, mix well and keep aside. • To make the tempering, heat ghee in a pan, add mustard seeds, chana dal, blackgram, cumin seeds, curry leaves, ginger and green chillies. Add this immediately to the rice and mix well. • Then add yogurt, milk and salt - Mix well. • Garnish with cilantro and cashews and enjoy this south Indian touch!

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