Authentic Himachali Tudkiya Bhat V2 with Warm Pahadi Dal
Experience the aromatic comfort of this traditional Himachali rice dish cooked with lentils, potatoes, and whole spices. Served alongside a hearty, comforting bowl of Pahadi dal, it offers a deeply satisfying taste of Himalayan home cooking.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot until smoking point, then lower the heat.
2
Add cumin seeds, black cardamoms, cloves, and bay leaves, letting them splutter.
3
Add sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and chopped tomatoes, cooking until the oil separates.
5
Add cubed potatoes, soaked masoor dal, turmeric powder, and red chilli powder; mix well.
6
Whisk the curd and add it to the pot, stirring continuously to prevent curdling.
7
Drain the soaked rice and add it to the mixture, gently sautéing for a couple of minutes.
8
Pour in 3 cups of water, add salt, and bring to a boil.
9
Cover with a tight-fitting lid, reduce heat to low, and let it simmer until the rice and dal are tender.
10
Sprinkle garam masala and garnish with fresh coriander leaves before serving warm with Pahadi dal.
Ingredients
1.5 cups basmati rice, washed and soaked
0.5 cup masoor dal, soaked
1 medium potato, cubed
0.5 cup curd (yogurt)
2 onions, finely sliced
1 tomato, chopped
1 tbsp ginger-garlic paste
2 tbsp mustard oil
1 tsp cumin seeds
2 black cardamoms
4 cloves
2 bay leaves
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.