There is comfort in knowing that as long as you keep yogurt, rice, and spices on hand, you can always feed yourself and your family dinner. The recipe is pictured here with Padma Lakshmi's <a href="http://padmalakshmi.com/recipe/green-mango-curry/"><strong>Green Mango Curry</strong></a>. If you can’t easily find some of these ingredients, they’re worth seeking out (try ordering them from <a href="https://foodsofnations.com/"><strong>Kalustyan’s</strong></a>, a beloved New York institution and one of author & Top Chef host Padma Lakshmi’s favorite stores), but it’s also okay to work with what you can get. If you’re thwarted finding urad dal, an Indian white gram lentil, for example, Lakshmi recommends frying cashews for a similar nutty crunch. And yogurt rice is certainly worth making even without the harder-to-replicate flavors of asafetida and curry leaves. Adapted slightly from <a href="https://www.amazon.com/Love-Loss-What-We-Ate/dp/0062202618?tag=food52-20"><strong>Love, Loss, and What We Ate: A Memoir</strong></a> (Ecco, 2016). To read the full story, head <a href="https://food52.com/blog/22685-meet-padma-lakshmi-s-genius-almost-no-cook-summer-comfort-food"><strong>here</strong></a>.

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