Authentic Himachali Tudkiya Bhat with Warm Pahadi Dal
A flavorful and rustic Himachali spiced rice preparation cooked with lentils, potatoes, and yogurt, offering a wonderful balance of aromatic spices and comforting flavors that define mountain cuisine.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed heavy pan or handi over medium heat.
2
Add cumin seeds, bay leaf, black cardamom, cloves, and cinnamon stick, letting them crackle in the hot ghee.
3
Add the sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt, cooking until the oil separates from the masala.
6
Toss in the cubed potatoes and boiled lentils, mixing well with the spiced onion-tomato base.
7
Add the whisked yogurt slowly while stirring continuously to prevent curdling.
8
Drain the soaked basmati rice and gently fold it into the pan.
9
Pour in the warm water, bring the mixture to a boil, then cover with a tight lid and reduce the heat to low.
10
Simmer for about 15-20 minutes until the rice and potatoes are fully cooked and the liquid is absorbed.
11
Fluff with a fork, garnish with fresh coriander leaves, and serve warm with comforting Pahadi dal.
Ingredients
1.5 cups basmati rice, soaked for 20 minutes
0.5 cup black-eyed peas or masoor dal, boiled until tender
2 medium potatoes, peeled and cubed
1 large onion, finely sliced
1 tomato, chopped
0.5 cup plain yogurt, whisked
2 tablespoons ghee
1 bay leaf
2 black cardamom pods
4 cloves
1-inch cinnamon stick
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
0.5 teaspoon turmeric powder
1 teaspoon coriander powder
3 cups warm water
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.