Authentic Himachali Tudkiya Bhath with Pahadi Ghee and Fresh Curd
A fragrant, slow-cooked Himachali spiced rice delicacy loaded with lentils, potatoes, and whole spices. Tempered in pure desi ghee and served warm with fresh curd.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat pure desi ghee in a heavy-bottomed deep pan or handi over medium heat.
2
Add cumin seeds, green cardamom, black cardamom, cinnamon sticks, and cloves, letting them sizzle until fragrant.
3
Add the sliced onions and sauté until golden brown, then mix in the ginger-garlic paste and cook for another minute.
4
Stir in the turmeric powder and Kashmiri red chili powder, followed by the diced potatoes and soaked moong dal.
5
Whisk the fresh yogurt and slowly pour it into the pan while stirring continuously to prevent curdling.
6
Add the soaked and drained basmati rice, gently tossing to coat every grain in the spiced ghee mixture without breaking them.
7
Pour in three cups of water and season with salt according to taste.
8
Bring the mixture to a gentle boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 20 minutes until the rice and lentils are tender and fluffy.
9
Garnish with freshly chopped coriander leaves and serve hot straight from the pot.
Ingredients
1.5 cups long-grain basmati rice, soaked and drained
0.5 cup moong dal, soaked for 30 minutes
2 medium potatoes, peeled and diced
3 tablespoons pure desi ghee
1 large onion, finely sliced
1 tablespoon ginger-garlic paste
2 green cardamom pods
1 black cardamom
2 small cinnamon sticks
3 cloves
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon Kashmiri red chili powder
0.5 cup fresh yogurt
3 cups water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.