Rice with ginger-seasoned yogurt (Dahi bhat) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 21) by Yamuna Devi

  • basmati rice
  • yogurt
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, and buttermilk or sour cream for yogurt.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Three-vegetable urad dal soup (Sabji urad dal); Zucchini boats stuffed with herbed buckwheat pilaf (Kotu bhara louki); Fresh coriander chutney (Dhaniya chatni); Spinach pakora with ajwain seeds (Palak pakora)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, and buttermilk or sour cream for yogurt.

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