Boil the rice and drain excess water when done. Cool after separating grains. Heat oil in a small pan and add cashews and dals, seeds, chillies halved, curry leaves and asafoetida. When they splutter transfer to the rice. Take care not to burn the seasoning. Add curd, milk, coriander. Mix well and cool in fridge for an hour before serving.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 85 (10%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 4.9mg||2 %|
|Sodium 44.3mg||2 %|
|Potassium 540mg||14 %|
|Total Carbohydrate 162.5g||48 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 155.9g|
|Protein 16.4g||23 %|
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Calories per serving: 813
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