Kullu Dham

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Recipe

Ingredients

1 cup	basmati rice
1/2 cup	whole urad dal
1/2 cup	kidney beans (rajma)
1/4 cup	chickpeas (chana)
1 cup	yogurt
1 tablespoon	ghee
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 teaspoon	coriander powder
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
—	salt to taste
1 tablespoon	ginger-garlic paste
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the rice, urad dal, kidney beans, and chickpeas separately overnight or for at least 8 hours.
2. 2 Drain the soaked legumes and pressure cook them with a little salt until they are soft and tender.
3. 3 In a heavy-bottomed pan, heat ghee and add cumin seeds and mustard seeds. Allow them to splutter.
4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. 6 Add the cooked legumes to the pan and mix them with the spices.
7. 7 Add yogurt and stir continuously to avoid curdling. Cook for 5-7 minutes.
8. 8 In another pot, cook the soaked rice until done.
9. 9 Layer the rice and the cooked legume mixture alternatively in a serving dish.
10. 10 Sprinkle garam masala and garnish with fresh coriander leaves.
11. 11 Serve hot as part of a traditional Himachali meal.