Ghee Masala Dahi Bhaat

Ghee Masala Dahi Bhaat


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.

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The Recipe
Serves 2


  • 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

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.