Authentic Dhehradooni Rus with Warm Mandua Roti
A comforting and earthy lentil preparation from the hills of Uttarakhand, simmered slowly with roasted rice flour and a fragrant blend of local mountain spices. This soul-warming broth is traditionally served piping hot alongside rustic finger millet flatbreads.
60min
Total Time
4
Servings
Kumaoni/Uttarakhand
Cuisine
Recipe
1
Wash and soak the mixed mountain lentils for at least 4 hours.
2
Pressure cook the soaked lentils with 4 cups of water, turmeric powder, and salt for 5 to 6 whistles until completely tender.
3
In a small bowl, dissolve the roasted brown rice flour in half a cup of cold water to create a smooth, lump-free slurry.
4
Heat pure ghee in a heavy-bottomed pan, add cumin seeds, dried red chilies, and asafoetida, letting them splutter.
5
Add the ginger-garlic paste and sauté until the raw aroma disappears.
6
Pour in the cooked lentils along with their cooking liquid and bring the mixture to a gentle boil.
7
Slowly pour in the rice flour slurry while continuously stirring to thicken the broth without forming lumps.
8
Simmer the soup on low heat for 15 minutes so all the flavors meld together harmoniously.
9
Garnish with freshly chopped coriander leaves and serve piping hot with freshly made warm Mandua roti.
Ingredients
1 cup mixed mountain lentils (Gahat and Kala Masoor)
2 tablespoons roasted brown rice flour
2 tablespoons pure ghee
1 teaspoon cumin seeds
2 dried red chilies
1 pinch asafoetida (hing)
1 tablespoon garlic-ginger paste
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
4 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.