1. Heat pressure pan well.
2. Put in urad dal, dryroasting till very light brown.
3. Add mustards seeds, allow to pop.
4. Add asafetida, mustard seeds, curry leaves, chilli, peppercorns.
5. Allow to splutter and pop, add hot water.
6. Bring to a boil, drainsoaked water and add rice.
7. Allow boiling to resume.
8. Add beaten curds, stirring continuously all the while.
9. When boiling resumes, add salt to taste.
10. Cover and pressure-cook for 2 whistles.
11. Take off heat, allow steam to die down.
12. Open and serve piping hot with stuffed chilli or lime pickle.

Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh