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.
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.
Stir in ginger, green chilies and curry leaves. Fry for 30 seconds~1 minute or until it starts to smell fragrant.
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.