Cooling festival yogurt rice combining chilled basmati grains with fresh whole-milk curd, crisp urad dal, mustard seeds, and fresh ginger.
Lunch · 10 min prep · 15 min cook · serves 4 Newly added
Ingredients
- 2 cups basmati rice , cooked and cooled completely
- 1.5 cups curd (yogurt) , fresh whole-milk plain yogurt
- 1/2 cup water , cold
- 2 tbsp ghee
- 1 tsp mustard seeds , brown mustard seeds
- 1 tsp urad dal
- 2 green chili , seeded and finely minced
- 1 tbsp ginger , finely grated
- 1/4 tsp hing (asafoetida)
- 1 sprig curry leaves
- 1 tsp salt
Preparation
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In a wide mixing bowl, whisk together fresh plain yogurt, cold water, and salt until smooth.
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Add cooled, cooked basmati rice to yogurt and fold gently with a spoon.
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Heat ghee in a small pan over medium flame.
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Add mustard seeds and urad dal; fry until mustard seeds crackle and dal turns reddish-gold.
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Add minced green chilies, grated ginger, curry leaves, and hing.
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Sauté for 15 seconds until aromatics release fragrance.
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Pour hot ghee tempering directly into bowl of yogurt rice.
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Stir gently to distribute tempered spices evenly.
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Cover and chill lightly in refrigerator for 20 minutes before offering.
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Serve cool as a soothing end to a festive feast.
In the tradition
Dahi Bhat serves as the cooling finale to Hare Krishna Sunday feast banquets. Crisped urad dal provides textural contrast against velvety yogurt grains, while ginger and hing stimulate digestive enzymes to process the cultured dairy.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 34, South Indian Yogurt Rice (Dahi Bhat))
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.