YOGURT RICE

1 cup long-grain rice
2 cups water
1 tsp brown mustard seeds
2 tsp mung dal nonstick cooking spray
½ tsp oil
1 serrano chili, minced
1 tbsp gingerroot, minced
1/4 cucumbers, peel, seed and mince
2 cups plain nonfat yogurt
½ cup nonfat milk
1 tsp salt
1/4 cup cilantro, minced

1. Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.
2. While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.
3. Fluff rice with fork and stir in mustard seeds, dal, chilli, ginger and cucumber.
4. Combine yogurt, milk and salt. Lightly stir into rice with fork.
5. Sprinkle with cilantro.