Tudkiya Bhath/Himachali Kichdi Recipe

step 1

• STEP 1.Wash and soak 1 cup basmati rice for 30 minutes and ½ cup whole moong dal for 30 minutes in separate containers.

step 2

• STEP 2.1 to make the ground masala, in a small grinder jar add 1 tomato, 1 onion, 5 cloves of garlic, 1inch ginger, 2 green cardamom, 1 black cardamom, 2 to3 strands of mace, 2 green chillies, 2 cloves, 2 star anise, ½ tsp of poppy seeds and a small bunch of coriander leaves. Grind to a smooth paste.

step 3

• STEP 3.2 in a bowl add 1 potato cut into batons and add the ground masala. Mix together well. And keep aside.

step 4

• STEP 4.3 place the pressure cooker in the heat, add 2 tbsp ghee and allow it to melt. Then add1 cinnamon stick,1 black and 1 green cardamom, 1 bay leaf and saute till the aroma of the spice comes through.

step 5

• STEP 5.4 then add 1 sliced onion and cook till translucent.

step 6

• STEP 6.5 next add the potatoes mixed with the ground masala. Mix well and cook till the raw smell of the masala disappears and the masala cooks.

step 7

• STEP 7.6 at this stage add ½ cup of whisked thick curds. Mix and cook till the oil separates.

step 8

• STEP 8.7 add ½ cup soaked whole masoor dal and mix to combine well with the other ingredients in the cooker. Add 1 cup soaked basmati rice. Mis well and add salt to taste. Stir well.

step 9

• STEP 9.8 add 3 cups of hot water into the cooker. Stir to mix and clear the sides of the cooker. Put the lid and pressure cook for 2 whistles on high heat.

step 10

• STEP 10.9 turn off the heat and allow pressure to release naturally.

step 11

• STEP 11.10 open the cooker and use a fork to lightly fluff the rice.

step 12

• STEP 12.11 serve hot with dal fry and raita.