Authentic Himachali Tudkiya Bhat V4 with Warm Pahadi Dal
Experience the rustic charm of Himachal Pradesh with this aromatic, slow-cooked spiced rice dish. Paired with a warm bowl of comforting pahadi dal, it delivers an unforgettable mountain feast.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pot and add cumin seeds along with whole spices like cardamom, cloves, cinnamon, and bay leaf until fragrant.
2
Add sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and cook for another minute.
3
Add chopped tomatoes, turmeric powder, and red chilli powder, cooking until the oil begins to separate from the masala.
4
Whisk the curd and slowly stir it into the pot, maintaining a low flame to prevent curdling.
5
Add the soaked and drained rice along with the lentils (masoor or moong dal) to the spiced mixture, gently tossing to coat the grains.
6
Pour in the water, add salt to taste, and bring the mixture to a gentle boil.
7
Cover with a tight-fitting lid, reduce the heat to low, and let it simmer until the rice and lentils are tender and fully cooked.
8
Fluff the tudkiya bhat gently with a fork, garnish with fresh coriander leaves, and serve hot alongside a steaming bowl of pahadi dal.
Ingredients
1.5 cups basmati rice, washed and soaked
0.5 cup masoor dal or moong dal
2 medium onions, finely sliced
1 tomato, chopped
0.5 cup curd (yogurt)
2 tbsp ghee
1 tsp cumin seeds
2 black cardamom pods
4 green cardamom pods
4 cloves
1-inch cinnamon stick
1 bay leaf
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
3 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.