Tudkiya Bhaat
: Himachali Rice And Lentils Cooked In Mustard Oil

Name: ~Tudkiya Bhaat~: Himachali Rice And Lentils Cooked In Mustard Oil
Total time: 75 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup Basmati rice; ¼ cup Whole masoor dal (brown lentils); 1 medium Potato ( peeled and diced); 1 medium Onion, finely chopped; 1 medium Tomato, finely chopped; ½ cup Thick yoghurt (curd); 2 tablespoons Mustard oil; 4 cups Water; to taste Salt; 1 Bay leaf; 2 Green cardamom; 3 Cloves; 1-inch piece Cinnamon; 1 teaspoon Cumin seeds; a pinch Asafoetida (hing); ½ teaspoon Turmeric powder; 1 teaspoon Red chilli powder; 1½ teaspoons Coriander powder; ½ teaspoon Garam masala powder; 2 tablespoons Fresh coriander leaves, chopped; 1 teaspoon Ghee

75 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Tudkiya Bhaat is a Himachali rice dish where texture is key to success. Rice and lentils are cooked together with potatoes in mustard oil and yoghurt, allowing spices to mellow rather than dominate. Slow heat binds the grains naturally, creating a spoonable consistency that sits between khichdi and pulao without losing structure.

Ingredients

UNITSIngredients

1 cupBasmati rice

¼ cupWhole masoor dal (brown lentils)

1 mediumPotato ( peeled and diced)

1 mediumOnion, finely chopped

1 mediumTomato, finely chopped

½ cupThick yoghurt (curd)

2 tablespoonsMustard oil

4 cupsWater

to tasteSalt

1Bay leaf

2Green cardamom

3Cloves

1-inch pieceCinnamon

1 teaspoonCumin seeds

a pinchAsafoetida (hing)

½ teaspoonTurmeric powder

1 teaspoonRed chilli powder

1½ teaspoonsCoriander powder

½ teaspoonGaram masala powder

2 tablespoonsFresh coriander leaves, chopped

1 teaspoonGhee

Tudkiya Bhaat

Tudkiya Bhaat: Himachali Rice And Lentils Cooked In Mustard Oil

Ingredients

Tudkiya Bhaat
: Himachali Rice And Lentils Cooked In Mustard Oil