Tudkiya Bhath
An authentic vegetarian recipe from Himachal Pradesh, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Basmati rice
100g Chana dal (split chickpea lentil)
200g Potato, peeled and diced
150g Onion, finely chopped
150g Tomato, chopped
5piece Garlic cloves, minced
10g Fresh ginger, grated
3piece Green chillies, slit
40ml Mustard oil
5g Cumin seeds
2piece Bay leaves
1piece Cinnamon stick
3piece Cloves
3g Turmeric powder
8g Coriander powder
4g Red chilli powder
8g Salt
700ml Water
15g Fresh coriander leaves
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the basmati rice and soak for 20 minutes. Wash the chana dal and soak separately for 30 minutes. Drain both.
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Heat mustard oil in a heavy-bottomed pot over high heat until smoking. Reduce to medium heat.
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Add bay leaves, cinnamon stick, and cloves. Let them sizzle for 30 seconds.
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Add cumin seeds and let them crackle.
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Add chopped onions and cook for 6–7 minutes until golden brown.
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Add minced garlic, grated ginger, and green chillies. Sauté for 1–2 minutes.
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Add chopped tomatoes and cook for 4 minutes until they break down.
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Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 2 minutes.
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Add diced potatoes and soaked chana dal. Stir to coat with the masala. Cook for 3 minutes.
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Add the soaked and drained rice. Gently mix everything together. Add water and salt. Bring to a boil, then reduce heat to very low, cover tightly, and cook for 18–20 minutes until the rice and dal are fully cooked and the water is absorbed. Garnish with coriander and serve hot.
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Chef's Tips
Soaking the chana dal is important — unsoaked dal takes much longer to cook than the rice and will remain hard in the finished dish.
Mustard oil gives this Himachali rice dish its characteristic pungency; heat it to smoking point first to mellow the raw flavour.
Tudkiya bhath is a one-pot meal that combines rice, lentils, and vegetables — it is a complete, nutritious dish that requires no accompaniment.
Do not lift the lid during the final steaming stage; the trapped steam is what cooks the rice evenly and prevents it from becoming sticky.
About This Dish
Tudkiya Bhath is a traditional vegetarian dish from Himachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking the chana dal is important — unsoaked dal takes much longer to cook than the rice and will remain hard in the finished dish. - Mustard oil gives this Himachali rice dish its characteristic pungency; heat it to smoking point first to mellow the raw flavour. - Tudkiya bhath is a one-pot meal that combines rice, lentils, and vegetables — it is a complete, nutritious dish that requires no accompaniment. - Do not lift the lid during the final steaming stage; the trapped steam is what cooks the rice evenly and prevents it from becoming sticky.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium