Dahi Chawal

Instructions

1. 1

   Cook the Rice

   • Rinse 1 cup of rice thoroughly under running water until the water runs clear.
   • In a pressure cooker, combine the rinsed rice with 3 cups of water.
   • Pressure cook on medium heat for 4-5 whistles, or until the rice is very soft and mushy. Allow the pressure to release naturally.
   • Once the cooker has depressurized, open the lid. While the rice is still warm, mash it gently with the back of a spoon or a potato masher to achieve a creamy consistency. Set aside to cool completely, for about 20-30 minutes.
2. 2

   Prepare the Curd Mixture

   • In a large mixing bowl, ensure the mashed rice has cooled down to room temperature.
   • Add 2 cups of whisked curd, 0.5 cup of milk, and 1 tsp of salt to the rice.
   • Mix thoroughly until all ingredients are well combined and the mixture is smooth and creamy. There should be no lumps.
3. 3

   Prepare the Tempering (Tadka)

   • Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add 1 tsp of mustard seeds and allow them to splutter, which takes about 30 seconds.
   • Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown.
   • Add the chopped ginger, slit green chilies, broken dried red chilies, and curry leaves. Sauté for another 30-40 seconds until the curry leaves are crisp and the mixture is fragrant.
   • Finally, add 0.25 tsp of asafoetida, give it a quick stir for 5 seconds, and immediately turn off the heat.
4. 4

   Combine and Serve

   • Pour the hot tempering directly over the prepared curd rice mixture.
   • Add 2 tbsp of chopped coriander leaves and 0.25 cup of pomegranate arils (if using).
   • Gently mix everything together. For the best flavor, allow the Dahi Chawal to rest for at least 15 minutes for the flavors to meld.
   • Serve chilled or at room temperature with a side of pickle or papad.