Authentic Dahi Bhat Recipe – Rice & Curd Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Dahi Bhat Recipe – Rice & Curd Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s pure comfort on a plate – Dahi Bhat. It’s a simple dish, but oh-so-satisfying. Growing up, this was the go-to meal when anyone was feeling a little under the weather, or just needed a hug in a bowl. It’s a classic for a reason, and I’m excited to share my version with you.

Why You’ll Love This Recipe

Dahi Bhat (rice and curd) is a staple in many Indian households, especially in eastern India. It’s incredibly easy to make, requires minimal ingredients, and is wonderfully soothing. Plus, it’s a fantastic way to use up leftover rice! It’s light yet filling, and the cool curd beautifully balances the warmth of the tempering. Honestly, it’s just happiness in a bowl.

Ingredients

Here’s what you’ll need to make this comforting Dahi Bhat:

• ?? cup Rice (I prefer short-grain for a creamier texture)
• 1.5 cups Water
• 1 cup Fresh Curd (the star of the show!)
• ?? cup Milk (adjust for desired consistency)
• 1 teaspoon Finely Chopped Ginger
• 1 Chopped Green Chili (adjust to your spice preference)
• 1 tablespoon Chopped Coriander Leaves
• 1 teaspoon Finely Chopped Curry Leaves
• 1 tablespoon Sesame Oil (or any neutral oil)
• ?? teaspoon Mustard Seeds
• ?? teaspoon Urad Dal (split black lentils)
• ?? teaspoon Asafoetida (hing)
• Pomegranate Arils/Coriander for Garnish (optional, but recommended!)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Curd: This is key. Use thick, aged curd if you can. The tangier, the better! If your curd is a little thin, strain it through a muslin cloth for a few hours to thicken it up. Homemade is always wonderful, but good quality store-bought works too.
• Rice: Short-grain rice, like sona masoori, is my go-to. It gets beautifully mushy when cooked, which is exactly what we want for Dahi Bhat. Basmati can be used, but the texture will be different – a little less creamy.
• Tempering (Tadka): The tempering is where the magic happens! Regional variations are huge here. Some families add dried red chilies, others use different dals. Feel free to experiment and make it your own.
• Sesame Oil: While any neutral oil works, sesame oil adds a lovely nutty aroma that complements the dish beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice thoroughly under cold water. This gets rid of excess starch. Then, pressure cook the rice with 1.5 cups of water for 5-6 whistles, or until it’s completely mushy. You want it really soft.
2. Once cooked, gently mash the rice. Don’t worry about getting it perfectly smooth – a little texture is nice. Let it cool down to room temperature.
3. In a large bowl, combine the cooled rice with the curd and milk. Mix well until you get a smooth, creamy consistency. Add more milk if needed to reach your desired thickness.
4. Now, add the ginger, green chili, coriander leaves, curry leaves, and salt. Give it another good mix.
5. Time for the tempering! Heat the sesame oil in a small pan over medium heat. Once hot, add the mustard seeds. Let them splutter.
6. Next, add the urad dal and curry leaves. Fry until the dal turns golden brown. Finally, add the asafoetida (hing) – be quick, as it burns easily!
7. Immediately pour the hot tempering over the rice mixture. Be careful, it will splutter! Mix everything thoroughly.
8. Garnish with pomegranate arils and/or fresh coriander leaves. Serve warm with your favorite pickle or papad.

Expert Tips

• Don’t skip mashing the rice! It really helps create that creamy texture.
• Adjust the amount of green chili to your spice preference.
• The tempering should be hot when you pour it over the rice mixture. This helps release all the flavors.
• If the Dahi Bhat is too thick, add a splash of milk or water to thin it out.

Variations

• For my friend Priya, who loves things a little sweet: Add a pinch of sugar to the rice mixture.
• My mom always adds a touch of roasted cumin powder: It adds a lovely smoky flavor.
• If you’re feeling fancy: Add some sautéed vegetables like peas or carrots.

Vegan Adaptation

Easily made vegan! Simply substitute the curd and milk with plant-based alternatives. Coconut yogurt and almond milk work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) is gluten-free, as some brands may contain wheat flour.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Omit the green chili altogether.
• Medium: Use half a green chili, finely chopped.
• Spicy: Use a full green chili, and add a pinch of red chili powder to the tempering.

Festival Adaptations (Specific festivals where Dahi Bhat is traditionally eaten)

Dahi Bhat is often enjoyed during festivals like Durga Puja and Makar Sankranti, especially in eastern India. It’s considered a light and auspicious meal.

Serving Suggestions

Dahi Bhat is delicious on its own, but here are a few ideas for serving:

• With a side of pickle (mango pickle is a classic!)
• With papad (crispy lentil wafers)
• With a simple vegetable side dish
• As a light meal for lunch or dinner

Storage Instructions

Leftover Dahi Bhat can be stored in an airtight container in the refrigerator for up to 2 days. It may thicken upon refrigeration, so add a splash of milk or water when reheating.

FAQs

What type of rice is best for Dahi Bhat?

Short-grain rice, like sona masoori, is ideal. It gets wonderfully mushy and creates a creamy texture.

Can I use store-bought curd, or is homemade preferred?

Both work! Homemade curd is fantastic if you have it, but good quality store-bought curd is perfectly fine. Just make sure it’s thick and tangy.

How can I adjust the consistency of the Dahi Bhat?

If it’s too thick, add more milk or water. If it’s too thin, add a little more curd.

What is the significance of the tempering (tadka) in this recipe?

The tempering adds a burst of flavor and aroma to the dish. It’s a crucial step that elevates the simple rice and curd to something truly special.

Can Dahi Bhat be made ahead of time?

Yes, you can make it a few hours ahead of time. The flavors actually meld together even more beautifully as it sits. Just reheat gently before serving.