Authentic Himachali Tudkiya Bhat V3 with Warm Pahadi Dal
Experience the rich flavors of Himachal Pradesh with this aromatic, spiced rice dish cooked with lentils and potatoes. Perfectly paired with a hearty warm pahadi dal, it offers a comforting taste of mountain traditions.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pot until smoking point, then reduce heat.
2
Add cumin seeds, bay leaves, dry red chillies, cardamom, cloves, and cinnamon, letting them splutter.
3
Add sliced onions and sauté until golden brown.
4
Stir in ginger-garlic paste and cubed potatoes, cooking for 3 minutes.
5
Whisk the curd with turmeric powder and red chilli powder, then pour it into the pot, stirring continuously until oil separates.
6
Drain the soaked rice and masoor dal, and add them to the pot, gently mixing with the masala.
7
Pour in warm water, add salt, and bring to a boil.
8
Cover with a tight-fitting lid, reduce heat to low, and let it simmer until the rice and lentils are tender and water is absorbed.
9
Garnish with freshly chopped coriander leaves and serve hot with warm pahadi dal.
Ingredients
2 cups basmati rice, washed and soaked
1/2 cup masoor dal, soaked
1 potato, cubed
1/2 cup curd
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 whole dry red chillies
2 bay leaves
4 green cardamom pods
4 cloves
1 cinnamon stick
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
4 cups warm water
*This AI-generated recipe may contain inaccuracies.