Dahi Tadka With Rice

Ingredients: 
Dahi Tadka: 
¼ cup room temperature ghee
1 tsp Supreme Cumin Seeds 
½ tsp Supreme Mustard Seeds 
2 Supreme Whole Red Chillies 
8 curry leaves 
Pinch of hing 
2 green chillies- finely chopped 
½ large red onion- finely chopped 
5 cloves of garlic- finely chopped
1 tsp Supreme Chilli Powder 
½ tsp Supreme Cumin Powder 
½ tsp Supreme Coriander Powder 
¼ tsp Supreme Turmeric 
2 ½ cup yogurt – whisked 
Chopped coriander 
Boiled basmati rice:
2 cups Lubna Basmati Rice 
3 ½ cups boiling water 
2 tsp salt 
Method: 
Dahi Tadka: 
Add ghee to a pan over medium heat. Once melted add cumin seeds, mustard seeds and red chillies. Stir and once the mustard seeds start to splutter add the curry leaves. Cook for a minute then add chopped garlic, chopped onions and chopped green chillies. Sauté until the onions have softened then add chilli powder, cumin powder, coriander powder turmeric powder and salt. Cook the spices for 1-2 minutes and remove from heat. Now add the whisked yogurt and stir to combine. Check seasoning, garnish with chopped coriander and serve with boiled basmati rice. 

Rice: 
Wash the rice until the water runs clear then set aside. 
Heat a pot over high heat. Add 3 ½ cups of boiling water and bring to a rolling boil. Once the water comes to a rolling boil add salt and washed rice. Stir well and continue to boil until water on the surface has been absorbed. Then reduce the heat to low, cover and cook for another 10 minutes or until all the water has been absorbed and rice is fully cooked through. Remove from heat, keep covered and rest the rice for 5 minutes before serving.