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Soak 2 tablespoons of chia seeds in ½ cup of water for at least 30 minutes, allowing them to bubble up.
For Tempering: Heat ghee or coconut oil in a pan. Once the oil is hot, add raw peanuts and saute till they are nicely roasted.
Next, add the mustard seeds and dry red chilies, let them splutter.
Now add the chopped ginger, curry leaves, and hing (asafetida) and saute for a few seconds. Tempering is ready, keep aside.
Once the chia seeds have been bubbled (swollen), add full-fat Greek yogurt (or hung curd), salt, and mix well. You can also use thick homemade curd if you don't have Greek yogurt.
Transfer the tempering/tadka to the bowl of chia seeds curd rice and add coriander leaves, cream (optional), and mix everything well. Serve chilled.