Name: Dahi Pakhala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings (1.5 cups each)
Cuisine: odia
Ingredients: 1.5 cup rice (any short-grain rice works well); 3 cup water (for cooking rice); 1.5 cup curd (whisked until smooth); 1.5 tsp salt; 1 inch ginger (finely grated); 2 pcs green chili (finely chopped); 1 tbsp ghee (or vegetable oil); 1 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken into halves); 10 pcs curry leaves; 0.25 tsp hing; 2 tbsp coriander leaves (chopped, for garnish); 0.5 pcs cucumber (small, finely chopped (optional))

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Dahi Pakhala Recipe | CraftMyMeals | CraftMyMeals

Ingredients

For 4 servings

1.5 cup rice (any short-grain rice works well)
3 cup water (for cooking rice)
1.5 cup curd (whisked until smooth)
1.5 tsp salt
1 inch ginger (finely grated)
2 pcs green chili (finely chopped)
1 tbsp ghee (or vegetable oil)
1 tsp mustard seeds
0.5 tsp cumin seeds
2 pcs dried red chili (broken into halves)
10 pcs curry leaves
0.25 tsp hing
2 tbsp coriander leaves (chopped, for garnish)
0.5 pcs cucumber (small, finely chopped (optional))

Nutrition per Serving

353

Calories

11g

Protein

66g

Carbs

Instructions

1
Cook the rice: Wash the rice thoroughly under running water until the water runs clear. Cook the rice with 3 cups of water in a pot or pressure cooker until soft. Once cooked, spread the rice on a plate or wide bowl and let it cool down completely to room temperature. This can take about 30-40 minutes.
2
Soak and ferment the rice: Transfer the completely cooled rice to a large earthen pot or a glass bowl. Add 4 cups of water. The rice should be fully submerged. Cover the bowl and let it rest at room temperature for at least 4 hours, or up to 8 hours (overnight) for a more pronounced tangy flavor.
3
Prepare the yogurt mixture: In a separate bowl, whisk the yogurt until it is smooth and free of lumps. Add the grated ginger, chopped green chilies, and salt to the yogurt. Mix everything well.
4
Combine everything: Gently pour the yogurt mixture into the bowl with the fermented rice and water. Mix gently to combine. If using, add the finely chopped cucumber now. You can mash some of the rice grains with the back of a spoon for a more traditional texture.
5
Make the tempering (Chhunka): Heat ghee or oil in a small pan over medium heat. Add the mustard seeds and let them splutter, which should take about 30 seconds. Add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for another 30 seconds until the leaves are crisp. Finally, add the asafoetida (hing), give it a quick stir, and immediately turn off the heat.
6
Finish and serve: Pour the hot tempering directly over the Dahi Pakhala mixture and mix well. Garnish with fresh chopped coriander leaves. Chill in the refrigerator for at least 30 minutes before serving. Dahi Pakhala is best enjoyed cold with sides like fried vegetables (bhaja), mashed potatoes (aloo bharta), or fried fish.