Kullu Dham

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Recipe

Ingredients

	1 cup	Basmati rice
	1/2 cup	Urad dal , whole
	1/2 cup	Kidney Bean
	1/4 cup	Chickpea
	1 cup	Yogurt
	1 tablespoon	Ghee
	1 teaspoon	Cumin , seeds
	1 teaspoon	Mustard Seed
	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	Cilantro , 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.