Dahi Pakhala Recipe

About this recipe

Dahi Pakhala is a comforting, garden-fresh dish from Indian cuisine, perfect for soothing midday cravings. This meal combines the tangy richness of vegan with the earthiness of fermented rice, seasoned with mellow spices and garnished with fresh herbs. It's a crowd-pleaser that pairs well with the vibrant flavors of mustard seeds, curry leaves, and green chilies. The recipe balances a medium spice level, making it ideal for those who love mild heat and aromatic flavors. Simple yet delightful, this recipe is budget-friendly and offers a taste of street-style Indian comfort food.

Ingredients

• 500G Yutaka Sushi Rice
• - Old India Mustard Seeds
• 12G Greenfields Curry Leaves, 12G
• 100G Fresh Spices Fresh Small Green Chillies
• - Fresh Asian Coriander Bunch
• 100 G Saras Turmeric Haldi Powder
• 1 Ltr Ktc Sunflower Oil
• 750G Preserved Lemons, 750G
• - Tata Salt
• 100 G Trs Ground Cumin Jeera Powder

Instructions

1. 1. Prepare the rice by cooking it until soft and fluffy, then let it cool to room temperature. Once cooled, ferment it by soaking in room-temperature water for 6-8 hours or overnight.
2. 2. In a small pan, heat oil over medium heat. Add mustard seeds and let them pop. Add curry leaves and chopped green chili, sautéing for 30 seconds until aromatic.
3. 3. Mix the fermented rice with vegan in a large bowl. Stir in salt, cumin powder, and turmeric powder for balanced seasoning.
4. 4. Pour the tempered mustard seeds, curry leaves, and chili mixture over the rice and . Mix gently to incorporate all the flavors evenly.
5. 5. Garnish with freshly chopped coriander leaves and lemon slices. Serve chilled or at room temperature for a refreshing lunch.