Authentic Himachali Tudkiya Bhath with Pahadi Dal
A comforting, spiced Pahadi rice preparation simmered with lentils, potatoes, and yogurt, seasoned with aromatic whole spices. This rustic delicacy offers a deeply satisfying warmth reminiscent of traditional Himalayan feasts.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed heavy pot or pressure cooker and add cumin seeds, black cardamom, green cardamoms, cloves, and cinnamon.
2
Add sliced onions and sauté until golden brown.
3
Stir in the ginger-garlic paste and chopped tomatoes, cooking until the oil separates from the masala.
4
Add red chilli powder, turmeric powder, and salt, mixing well.
5
Add the cubed potatoes, soaked masoor dal, and soaked rice, gently tossing to coat with the spiced masala.
6
Whisk the curd and stir it into the pot along with 3 cups of water.
7
Cover with a tight lid and cook on medium-low heat until the rice and lentils are tender and fluffy, and all the moisture is absorbed.
8
Garnish with freshly chopped coriander leaves and serve hot with a dollop of fresh ghee.
Ingredients
1.5 cups basmati rice, washed and soaked
0.5 cup masoor dal, soaked for 30 minutes
2 medium potatoes, peeled and cubed
0.5 cup thick curd (yogurt)
2 tablespoons pure ghee
1 large onion, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 black cardamoms
4 green cardamoms
4 cloves
1-inch cinnamon stick
1 teaspoon cumin seeds
1 teaspoon red chilli powder
0.5 teaspoon turmeric powder
Salt to taste
3 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.