Tudkiya Bhath
Himachali spiced rice with lentils and potatoes - a wholesome one-pot mountain comfort food.
Prep Time
40 mins
Cook Time
35 mins
Servings
4 people
Difficulty
Easy
Ingredients
Main Ingredients
Spices
Instructions
Soak Rice and Dal
30 minsSoak rice and chana dal separately for 30 minutes. Drain and set aside.
Temper Spices
2 minsHeat ghee in a heavy pot. Add cumin, bay leaves, cloves, cardamom, and cinnamon. Sauté until fragrant.
Cook Aromatics
10 minsAdd sliced onions and fry until golden. Add tomatoes and cook until soft.
Add Spice Powders
2 minsAdd turmeric, coriander powder, and red chili. Stir well for a minute.
Layer and Cook
25 minsAdd soaked dal, potatoes, and rice. Add 3.5 cups water and salt. Bring to boil, then simmer covered for 20 minutes.
Rest and Serve
5 minsLet it rest for 5 minutes. Fluff gently and garnish with coriander. Serve with raita.
Chef's Tips
- Don't over-stir the rice
- Use ghee for authentic flavor
- Let it rest before serving
- Serve with yogurt raita
The Story Behind Tudkiya Bhath
Tudkiya Bhath is a traditional Himachali rice preparation that showcases the mountain region's love for simple, wholesome food. "Tudkiya" refers to the tempering technique used to flavor the dish.
This comfort food is perfect for cold mountain evenings and is often served as part of the traditional Dham feast alongside Madra and other Himachali delicacies.