First of all, clean and wash the rice. Add 3 cups of water with 1 cup of rice and pressure cook it for 2 whistles. Let the pressures release on its own.
Soak chana dal & urad dal for 10 min. Soaking helps to get the soft crunch, else adding lentils as is makes them super crunchy while cooking in oil.
Transfer the rice in a bowl and let it cool down completely. NOTE– here you can mash them with a fork as you prefer. Since rice is cooked with extra water it is already soft enough to break on its own.
Once the rice is at room temperature add yogurt, water, salt & grated carrot.
Mix nicely and adjust salt as per taste. NOTE– add yogurt only after the rice is completely cool down, yogurt curdles if added in hot rice.
Prepare for tempering. Heat a pan and add ghee. To this add mustard seed and curry leaves. Stir for few seconds.
Once it starts crackling add dry red chili, soaked chana dal, and urad dal. Fry till dal changes color to golden.
Now add grated ginger and asafoetida. Mix it and switch off the flame.
Add this tempering in the mixture and mix well.
You can add green chilies, and green coriander as well. I did not add in the recipe. Mix well.
Keep it in the fridge for 30 min or 1 hour. While resting all flavors come together and make it more delicious. It tastes great while serving chilled.
Garnish with grated carrot, roasted cashew, raisins, or grapes. Serve with achar & papadum.