Cook rice until quite soft. I pressure cook with 1:2 (rice: water) ratio. Lightly mash the rice with the back of a spoon. Add turmeric, salt, and yogurt. Mix well and set aside.
1 cup Rice, ⅛ teaspoon Ground Turmeric, 2 cups Plain Yogurt, To taste Salt
Heat oil in a small pan, add chana and urad dal and once they turn golden, add mustard seeds. Once the seeds start to splutter, add dry red chili and hing.
2 teaspoons Oil, 1 teaspoon Chana dal, 1 teaspoon Urad dal, 1 teaspoon Mustard seeds, 1~2 Dry red chili, broken, ¼ teaspoon Hing/ Asafoetida
Stir in ginger, green chilies and curry leaves. Fry for 30 seconds~1 minute or until it starts to smell fragrant.
1" Ginger piece, finely grated, 1~2 Green Chilies, 6~8 Curry leaves
Add the tempering to the rice mixture. Mix well. Check the seasonings and adjust accordingly. Add the optional add-ins and mix well. Serve at room temperature or chilled.