Tudkiya bhath

Ingredients

• 1½ cups rice, soaked 20 minutes
• ¼ cup whole masoor or moong dal, soaked 1 hour
• 2 potatoes, cubed
• 1 onion, sliced
• 2 tomatoes, chopped
• ½ cup curd
• 3 tbsp mustard oil
• 2 bay leaves, 1 black cardamom, 4 cloves, 1 small stick cinnamon
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder, ½ tsp turmeric, 1 tsp red chilli powder
• Salt to taste

Method

1. Heat the mustard oil and fry the whole spices and onion until golden.
2. Add the ginger-garlic paste, tomatoes and powdered spices and cook until soft.
3. Add the potatoes and dal and stir for 3–4 minutes. Lower the heat and stir in the curd.
4. Add the drained rice, salt and 3 cups of water.
5. Cover and cook on low heat for about 20 minutes, until the rice and dal are done.
6. Rest for 5 minutes and serve with madra, raita or a squeeze of lemon.