Authentic Himachali Tudkiya Bhath with Pahadi Raita
Experience the rustic flavors of Chamba with Tudkiya Bhath, a comforting spiced rice cooked with lentils, potatoes, and yogurt. Served alongside a cooling cucumber raita, it is a wholesome culinary treasure from the hills.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat pure ghee in a heavy-bottomed heavy pan or pressure cooker and add cumin seeds, bay leaf, black cardamom, cloves, and cinnamon, letting them crackle.
2
Add sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
3
Add chopped tomatoes, red chili powder, turmeric powder, and salt, cooking until the tomatoes turn soft and release oil.
4
Stir in the whisked curd continuously on low heat to prevent curdling, cooking for another 2 minutes until well incorporated.
5
Add the cubed potatoes and soaked masoor dal to the pan, tossing them well in the spiced yogurt base.
6
Drain the soaked basmati rice and gently fold it into the mixture without breaking the grains.
7
Pour in 3 cups of water, bring everything to a gentle boil, then cover with a tight-fitting lid.
8
Simmer on low heat for 18 to 20 minutes until the rice and lentils are tender and the water is fully absorbed.
9
Let it rest covered for 5 minutes, fluff gently with a fork, and garnish with fresh coriander leaves.
10
Serve hot alongside a bowl of fresh cucumber raita.
Ingredients
1.5 cups basmati rice, soaked for 20 minutes
0.5 cup masoor dal (red lentils), washed and soaked
2 medium potatoes, peeled and cubed
1 large onion, finely sliced
2 tomatoes, chopped
0.5 cup fresh thick curd (yogurt)
2 tablespoons pure pahadi ghee
1 bay leaf, 2 black cardamoms, 4 cloves, 1 inch cinnamon
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
0.5 teaspoon turmeric powder
1 teaspoon garam masala
3 cups water
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.