Tudkiya Bhath
chamba pahari rice cooked through with chana dal, potato and yogurt until every grain carries the masala
Allergens in Tudkiya Bhath: milk, mustard.
Ingredients
Quantities for 4.
- 300g, rinsed and soaked 30 minutes Basmati Rice
- 100g, soaked 2 hours Chana Dal
- 2 medium, cut into 2cm cubes Potato
- 150g, whisked smooth Yogurt
- 3 tbsp Ghee
- 1 tbsp Mustard Oil
- 1 large, thinly sliced Onion
- 8 cloves, crushed Garlic
- 2cm, grated Ginger
- 1 large, chopped Tomato
- 2, slit Green Chilli
- 2 Bay Leaf
- 2 Black Cardamom
- 1 piece, 3cm Cinnamon
- 4 Cloves
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 2 tsp Coriander Powder
- 1 1/2 tsp Kashmiri Chilli
- 3/4 tsp Garam Masala
- 2 tbsp leaves Mintoptional
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 600ml Water
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the chana dal 2 hours and the rice 30 minutes, separately. They cook at very different speeds and the soaking is what brings them together.
- Drain the rice in a sieve for 10 minutes before it goes in the pan so it fries rather than steams.
- Whisk the yogurt to a pouring consistency and keep it out of the fridge.
Method
- Heat the ghee and mustard oil together in a heavy pot until shimmering. Add the bay leaves, black cardamom, cinnamon, cloves and cumin and let them crackle for 30 seconds.
- Add the sliced onion and fry on medium-high for 10 minutes until brown at the edges and shrunken to a third of its volume.Real colour here is where the dish gets its depth. Pale onion gives a flat bhath.
- Stir in the garlic, ginger and green chillies and fry 1 minute until the raw smell goes.
- Add the turmeric, coriander powder and kashmiri chilli, then the tomato. Cook 5 minutes until the tomato collapses and oil beads at the edge.
- Take the pot off the heat for 30 seconds, then pour in the whisked yogurt on low and stir constantly for 4 minutes until it thickens and stops looking curdled.Straight from fridge to hot pan is how this splits. Room temperature yogurt, low flame, keep stirring.
- Add the drained chana dal and potato cubes with 150ml water. Cover and simmer 10 minutes - the dal should be half done, still with a bite.
- Fold in the drained rice as gently as you can and fry 2 minutes so each grain is coated.
- Pour in 450ml hot water, add salt generously and the mint, and bring to a hard boil. Taste the water - it should be a shade saltier than you want the finished rice.
- Cover tight, drop to the lowest flame and cook 12 minutes without lifting the lid.
- Rest off the heat 10 minutes, then fork through with the garam masala and coriander leaves. Serve with plain yogurt.Never stir with a spoon while it is hot - a fork lifted from the edge keeps the grains whole.
Storage
Keeps 2 days refrigerated. Reheat covered with 2 tbsp of water sprinkled over, on low or in a steamer, so the grains soften rather than dry out.
Nutrition Low estimate
One serving of Tudkiya Bhath (494 g) is about 621 calories, or 126 calories per 100 g.
Medium protein: 16 g a serving, 10% of the calories
| Per serving494 g | Per 100 g | |
|---|---|---|
| Calories | 621 kcal | 126 kcal |
| Protein | 15.6 g | 3 g |
| Carbohydrate | 102.5 g | 21 g |
| of which sugars | 8.4 g | 2 g |
| Fibre | 8.7 g | 2 g |
| Fat | 17.2 g | 4 g |
| of which saturated | 7.5 g | 2 g |
| of which unsaturated | 8.3 g | 2 g |
Whey poured away when the milk is curdled means much of the weighed input is never eaten, so the real figures are likely lower. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.