Tudkiya bhaath is a one pot meal from the Himachali cuisine. Lentils, vegetables and rice with the fragrance of spices make for a finger licking meal. It is served with a dal or a raita.
Ingredients:
250 gms rice
125 gms masoor(whole)
1 onion chopped fine
2 potatoes cut into finger sized batons
½ cup thick curds whisked well
1 bay leaf
1 cardamom
1 black cardamom
1 inch piece of cinnamon
3 tbsps Ghee
To be ground to a paste:
1 tomato
1 onion
1 inch piece of ginger
6 cloves of garlic
A small bunch of coriander leaves
5 green chillies
1 green cardamom
1 black cardamom
1 inch piece of cinnamon
1 star anise
2 stone flower
½ teaspoon poppy seeds
2 cloves.
Method:
Tip the ground masala into a big bowl.
Add the potato batons to the ground masala. Add salt and mix well. Let it marinate for about half an hour.
Wash and soak the masoor in water for about half an hour.
Wash and rinse the rice. Soak for about 15 minutes.
Heat the ghee in a pressure cooker. Add the bay leaf, cardamom, black cardamom, cinnamon and sauté till you get a nice aroma.
Add the onions and sauté until they turn translucent.
Add the ground masala and roast till you get a nice aroma.
Add the curds and keep roasting till the oil starts to separate. Add the drained rice and masoor and add three cups of boiling water. Add salt. Mix well. Pressure cook on high flame for two whistles.
Let the pressure release naturally. Fluff up the rice gently and serve with dal or raita.
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