Authentic Himachali Tudkiya Bhath
A fragrant, comforting Himachali rice preparation tossed with lentils, potatoes, and whole spices, finished with a generous dollop of pure ghee and curd.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan or pressure cooker and add cumin seeds, bay leaves, black cardamom, 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 tomatoes turn soft and oil separates.
4
Add red chili powder, turmeric powder, and salt, mixing well.
5
Add the cubed potatoes and drained masoor dal, tossing them in the spice mixture for a couple of minutes.
6
Stir in the whisked curd gently to avoid curdling.
7
Add the soaked and drained basmati rice and sauté lightly for a minute.
8
Pour in the water, bring to a rolling boil, then cover and simmer on low heat until the rice and lentils are tender and cooked through.
9
Fluff the rice gently with a fork and garnish with freshly chopped coriander leaves before serving hot.
Ingredients
1.5 cups basmati rice, soaked for 20 minutes
0.5 cup masoor dal, soaked for 30 minutes
2 medium potatoes, peeled and cubed
1 large onion, finely sliced
1 tomato, chopped
2 tbsp ghee
1 tsp cumin seeds
2 bay leaves
2 black cardamoms
4 cloves
1-inch cinnamon stick
1 tsp ginger-garlic paste
1 tsp red chili powder
0.5 tsp turmeric powder
2 tbsp whisked curd
Salt to taste
3.5 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.