Dahi Bhaat
Dahi Bhaat (aka plain yogurt + rice, aka curd rice, dahi chawal, thayir sadam) is not a dish but an emotion. Dahi bhaat is served to soothe and satiate! It is not a specific recipe but more of bringing together two calming foods with the added benefit of probiotics.
Servings: 4
Ingredients
- 2 cups plain cooked white rice
- 1 cup plain yogurt
- 1/2 cup milk
- 1.5 tsp salt
For the tempering
- 1 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Fat pinch asafetida
- 1 sprig fresh curry leaves (optional)
For garnishing, any of the following options
- 1/2 cup finely chopped cucumber
- 1/2 cup pomegranate seeds
- 2 fried stuffed and dried chilies
- Plain or spicy potato chips to serve
Instructions
Preparing fresh rice
- Rinse 3/4 cup plain white rice (preferably broken Basmati) to make 2 cups cooked rice
- Place in a saucepan with 3 cups of water
- Bring to a boil, uncovered
- Lower the heat and allow the rice to cook completely, check by scooping a few grains in a spoon and mashing them. If completely cooked, the grains will mush when mashed.
- Drain the rice through a sieve or colander.Cover and allow to cool.
Making Dahi Bhaat
- Mash 2 cups of cooked plain white rice (can be freshly made but preferably made 6-12 hours earlier, basically stale rice) with your hands to break the grains.
- Add 1 cup plain yogurt1/2 cup milk1.5 tsp salt
- Mix everything again with your hand.
- The basic dahi bhaat is ready to serve if you prefer not to temper it.
For the tempering
- Heat 1 tbsp oil or ghee in a panFry stuffed and dried chilies if using, set aside.
- Add 1 tsp mustard seeds, cover the pan and allow all the seeds to sputter.
- Turn off the heat.
- Add:1 tsp cumin seedsA fat pinch asafetidaFresh curry leaves
- Pour the tempering on the mixed dahi bhaat.
- Give everything a good stir, add chopped cucumber and/or pomegranate seeds and serve with potato chips or papad.