Heat the oil in a pan. When the oil becomes hot, adds mustard seed and let it splutter.
Add dry red chilly, grated ginger, soaked bengal gram, split black lentils,curry leaves, pinch of asafoetida and fry on medium flame till both the lentils become light brown in colour. It will take around 3-4 minutes.
Take a deep bowl and put fresh yogurt and salt in it.
Whisk the yogurt to make it smooth and creamy.
Add cooked rice, grated carrot (leave some for final garnishing), freshly chopped coriander leaves, grated cucumber and pour the seasoning to the yogurt and mix until well combined. Adjust salt if needed.
Curd rice is ready to serve.
Take a deep bowl or any mould and spread rest of the grated carrots.
Now transfer the curd rice in a bowl and press it gently with the spoon so that there should not be any gaps.
Put the serving plate on top of the rice bowl and demould it.
Garnish with curry leaves, dry red chilly and serve chill.
You can use leftover rice to make curd rice. If you are using fresh cooked rice then cool it completely before adding to the curd/yogurt. Add more or less curd to bring the curd rice to desired consistency. Always use fresh curd but if the curd is little sour then add milk accordingly.