Dahi Bhaat is what I ate a lot in my childhood. I was a cranky + fussy kid when it came to eating Indian meals, and my maid always got very upset if I didn’t eat properly. So what she did was give me a big bowl of rice – which I loved, but the veggies in and dollop with yoghurt on top and made all these ‘yummy yummy’ and ‘mum mum’ comments to get me to eat it. Mind you, I probably still need someone to do that, but my mother says – eat it or leave it – and moves on to her new favourite being – baby Kavya.
Since moving to India, I have started to really enjoy the headiness of Indian masalas. The delicious tadka, crispy curry leaves that adorn dishes is my absolute favourite. And curd rice still remains my go-to at every south Indian restaurant. This recipe is full of flavour, absolutely delicious and doesn’t need any other accompaniments. What you can do is add a few veggies into it to make it a complete meal, or even better pair with Roasted Tandoori Vegetables !
If you don’t have the SpiceQure powder (though I don’t know why!), you can replace with some garam masala and whole spices pounded down.
Shop SpiceQure: https://www.instagram.com/spicequre_/
- 1 tbsp ghee
- ½ tsp mustard seeds (rai)
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- ½ tsp SpiceQure Immunity Boosting powder
- pinch of hing
- 5-6 curry leaves (kadi patta)
- ¼ piece of dried red chili (lal boriya marcha)
- pinch of salt
- 1 cup cooked rice, cooled
- ¾ cup yoghurt
- ½ tsp salt
- Mix the rice, yoghurt and salt and put in fridge
- Heat the ghee on low in a tadka pan
- Add the paste, kadi patta and red chili
- After a few seconds, add the powder, hing and pinch of salt
- Let cook for a few more seconds
- Remove from heat and let cool down slightly
- Add the tadka into the dahi-bhaat