Authentic Dahi Bhat Recipe – Rice & Yogurt Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Dahi Bhat Recipe – Rice & Yogurt Summer Cooler

Hey everyone! If you’re anything like me, you’re always looking for ways to beat the summer heat with something delicious and comforting. And honestly, nothing quite hits the spot like a big bowl of Dahi Bhat. This isn’t just a recipe; it’s a childhood memory, a taste of home, and the perfect way to cool down on a scorching day. I first made this when I was craving the flavours of my grandmother’s kitchen, and it instantly transported me back! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Dahi Bhat – a simple yet incredibly satisfying blend of rice and yogurt – is a staple in many Indian households, especially during the warmer months. It’s light, refreshing, and incredibly easy to digest. Plus, the subtle tanginess from the curd combined with the aromatic tempering is just… chef’s kiss. It’s a fantastic way to use up leftover rice, and it’s a guaranteed crowd-pleaser. Seriously, who can resist a bowl of creamy, flavourful goodness?

Ingredients

Here’s what you’ll need to make this magic happen:

• 250 gms raw rice
• 2-2.5 cups fresh thick curd (yogurt)
• 1/3 cup milk
• 1 inch ginger
• 1.5 tsp mustard seeds
• 7-8 cashewnuts
• Salt to taste
• 2 tbsp fresh coriander leaves
• 2 tsp oil
• 0.5 tsp mustard seeds
• 1 tsp split black gram dal
• 2 dry red chilies
• 2 green chilies
• 2 sprigs curry leaves
• 0.5 tsp asafoetida (hing)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Curd (Yogurt): This is the star! You absolutely need thick, creamy curd for the best texture. The kind you get after leaving yogurt to set overnight is perfect. Avoid using watery yogurt, as it will make the Dahi Bhat too runny.
• Rice: Traditionally, short-grain rice varieties like sona masoori are used. They get beautifully soft and mushy when cooked, which is exactly what we want. But honestly, any rice you have on hand will work in a pinch!
• Mustard Paste: Don’t skip making your own mustard paste! It has a unique, pungent flavour that store-bought versions just can’t replicate. The combination with asafoetida is what gives Dahi Bhat its signature aroma.
• Asafoetida (Hing): This might smell a little funky on its own, but trust me, it adds a wonderful savoury depth to the dish. It’s also known for its digestive properties, which is a bonus!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook the raw rice until it’s super soft and mushy. You want it almost porridge-like. Once cooked, give it a light mash while it’s still warm.
2. While the rice is cooking, let’s prep the mustard paste. Soak 1.5 tsp mustard seeds in a little water for about 10 minutes. Then, grind them into a coarse paste using a mortar and pestle or a mixer.
3. Now, in a large bowl, combine the cooled rice with the mustard paste and the beaten curd. Mix everything really well until it’s nicely combined.
4. Time for the tempering! Heat 2 tsp oil in a small pan. Add 0.5 tsp mustard seeds, 1 tsp split black gram dal, 2 dry red chilies, 2 green chilies (chopped if you like), 2 sprigs of curry leaves, and 0.5 tsp asafoetida. Let it splutter and sizzle for a minute or two.
5. Pour this fragrant tempering over the rice and curd mixture. Add about 1.5 tbsp of coriander leaves and mix well.
6. Taste and adjust the salt as needed. If the mixture is too thick, add a little milk to reach your desired consistency.
7. Finally, garnish with the remaining coriander leaves and those lovely roasted cashews. Serve chilled – it’s best enjoyed cold!

Expert Tips

• Don’t be afraid to experiment with the amount of green chilies to adjust the spice level.
• For a smoother texture, you can blend a portion of the Dahi Bhat before serving.
• Roasting the cashews lightly enhances their flavour and adds a nice crunch.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the curd for a plant-based yogurt – coconut yogurt works beautifully!
• Spice Level: My friend, Priya, loves to add an extra green chili or a pinch of red chili powder for a fiery kick. Feel free to adjust to your preference.
• Regional Variations: In Bengal and Odisha, Dahi Bhat is often served with a side of posto (poppy seed paste) for an extra layer of flavour.
• Summer Cooling Adaptations: Add a pinch of roasted cumin powder or a few mint leaves for an even more cooling effect.

Serving Suggestions

Dahi Bhat is fantastic on its own, but it’s even better with some accompaniments! I love serving it with a spicy pickle (mango pickle is my go-to) or some crispy papadums. A side of vegetable stir-fry also complements it nicely.

Storage Instructions

You can store leftover Dahi Bhat in an airtight container in the refrigerator for up to 2 days. The consistency might change slightly, so you might need to add a little milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What type of rice is best for Dahi Bhat? Short-grain rice like sona masoori is traditional, but any rice will work!
• Can I make the mustard paste ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge.
• How can I adjust the consistency of the Dahi Bhat? Add milk to thin it out, or a little more curd to thicken it.
• What is the role of asafoetida (hing) in this recipe? It adds a unique savoury flavour and aids digestion.
• Can I use store-bought mustard paste instead of making my own? While it’s convenient, the flavour won’t be quite the same. Homemade is best!

Enjoy this delicious and cooling Dahi Bhat! I hope it brings a little bit of sunshine to your day. Let me know in the comments how it turns out for you!