ACK 4.6: Dahi bhat
Dahi bhat
Rice with yogurt
Served hot or cold, dahi bhat is a popular rice dish of South India. You can dress up this dish with one or more of the following ingredients: diced raw green or red pepper, chopped tomato, fried potato cubes, or steamed peas.
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Soaking time: 15 minutes
Preparation and cooking time: 25 min 2 cups (350 g) basmati or other good-quality long-grained rice
1 tablespoon ghee or vegetable oil 1 teaspoon urad dal 1 teaspoon black mustard seeds 3/4 teaspoon fennel seeds 2 fresh chillies, seeded and minced 1 teaspoon grated fresh ginger 3 cups (700 ml) water 2 teaspoon salt 1 cup (250 ml) yogurt 1 tablespoon butter Wash the rice. Then soak it for about 15 minutes and leave it in a colander to drain. Heat the ghee or vegetable oil in a medium-sized saucepan and toss in the urad dal and mustard seeds. Cover the pot immediately. When the mustard seeds finish popping, put in the fennel seeds, chillies, and ginger. Stir once. Add the rice and stir-fry for about a minute, until the grains turn translucent. Pour in the water and salt and boil for 1 minute. Cover the pan, reduce the heat to the lowest setting, and simmer for 18-20 minutes.
Five minutes before the rice is completely cooked, lift the lid, add the yogurt and butter, and stir quickly with a fork. Replace the cover and continue cooking until the grains are fluffy and the rice has absorbed most of the liquid. Allow the rest of the liquid to evaporate by letting the rice cook for 2 or 3 minutes uncovered.
Link to this page: https://prabhupadabooks.com/hkb/ack-recipes/4/ack-4-6-dahi-bhat
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