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A soothing and creamy South Indian comfort food made with soft-cooked rice, yogurt, and a simple tempering of spices. Perfect for a light lunch or to cool down on a hot day, it's ready in minutes if you have leftover rice.
Cook the rice until it is very soft and slightly mushy. In a pressure cooker, combine 1.5 cups of rice with 4 cups of water and cook for 4-5 whistles on medium heat. If using a pot, cook for 15-20 minutes until the grains are tender and easily mashable.
Transfer the cooked rice to a large mixing bowl and allow it to cool down until it's just warm to the touch. Using the back of a ladle or a potato masher, gently mash the rice to break down the grains. This step is crucial for achieving a creamy texture.
Whisk the curd until smooth. Add the whisked curd, milk, and salt to the mashed rice. Mix thoroughly until everything is well combined into a smooth, creamy consistency. Set aside.
Prepare the tempering (tadka). Heat ghee in a small pan over medium heat. Add the mustard seeds and wait for them to splutter completely.
Once the mustard seeds splutter, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown. Then, add the broken dried red chilies, curry leaves, and optional green chili. Sauté for 30 seconds until the leaves are crisp.
Finally, add the grated ginger and hing to the pan. Sauté for another 20-30 seconds until fragrant, then immediately turn off the heat.
Pour the hot tempering over the curd rice mixture. Mix well to ensure the flavors are evenly distributed.
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A soothing and creamy South Indian comfort food made with soft-cooked rice, yogurt, and a simple tempering of spices. Perfect for a light lunch or to cool down on a hot day, it's ready in minutes if you have leftover rice.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 404.57 calories per serving with 11.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish with freshly chopped coriander leaves. Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing meal. It pairs wonderfully with pickle and papad.
Add 1/4 cup of pomegranate arils, chopped green grapes, or pineapple chunks for a sweet and tangy flavor.
Mix in 1/4 cup of finely chopped cucumber, grated carrots, or raw mango for added texture and nutrients.
Prepare this dish with other grains like millets (foxtail or little millet) or quinoa for a different nutritional profile.
Increase the number of green and red chilies in the tempering, or add a pinch of black pepper powder to the curd rice mixture.
The probiotics in curd (yogurt) help maintain a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Dahi Bhaat is known for its cooling properties, making it an ideal meal during hot weather or to soothe an upset stomach.
Both curd and milk are rich in calcium, which is essential for maintaining strong bones and teeth.
The carbohydrates from rice provide a steady source of energy, making it a fulfilling and satisfying meal that keeps you full for longer.
One serving of Dahi Bhaat (about 1.5 cups) contains approximately 380-420 calories, primarily depending on the fat content of the curd, milk, and the amount of ghee used.
Yes, Dahi Bhaat is considered a very healthy and balanced meal. The curd is a great source of probiotics for gut health, while rice provides essential carbohydrates for energy. It's light on the stomach and has a cooling effect on the body.
Yes, you can omit the milk. However, milk helps balance the sourness of the curd and keeps the dish from becoming too sour over time, which is especially useful if you are not serving it immediately.
To make it vegan, substitute the dairy curd with a plant-based yogurt like peanut, cashew, or coconut yogurt. Replace the milk with a splash of plant-based milk and use coconut oil instead of ghee for the tempering.
Dahi Bhaat is best eaten fresh. However, you can store it in an airtight container in the refrigerator for up to 24 hours. It may thicken upon chilling; stir in a little milk or water before serving to adjust the consistency.