Authentic Himachali Tudkiya Bhath with Warm Pahadi Dal
Experience the aromatic flavors of the mountains with this comforting Himachali rice dish, cooked with lentils, potatoes, and whole spices. Paired with a warm bowl of spiced dal, it offers a truly rustic and hearty culinary tradition.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then let it cool slightly.
2
Add cumin seeds, bay leaves, green cardamom, cloves, and cinnamon stick to the hot oil, allowing them to crackle.
3
Add the sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Add the cubed potatoes and soaked masoor dal to the pan, sautéing for 3 minutes.
6
Whisk the curd with red chili powder, turmeric powder, and salt, then pour it into the pan while stirring continuously.
7
Drain the soaked basmati rice and gently fold it into the vegetable and spice mixture.
8
Pour in 3 cups of water, bring everything to a rolling boil, then cover with a tight-fitting lid.
9
Reduce the heat to low and let it simmer for 20 minutes until the rice and lentils are tender and water is absorbed.
10
Fluff gently with a fork, garnish with fresh coriander, and serve warm with pahadi dal.
Ingredients
1.5 cups basmati rice, washed and soaked
0.5 cup masoor dal, washed
1 potato, cubed
0.5 cup curd
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 bay leaves
3 green cardamom pods
4 cloves
1 cinnamon stick
1 tsp cumin seeds
1 tsp red chili powder
0.5 tsp turmeric powder
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.