Authentic Kumaoni Bade Ke Dubke with Warm Madua Roti
Experience the earthy flavors of the Himalayas with this traditional Kumaoni lentil curry made from soaked horse gram. Simmered to perfection with rustic spices, it pairs wonderfully with wholesome finger millet flatbreads.
70min
Total Time
4
Servings
Uttarakhandi / Kumaoni
Cuisine
Recipe
1
Drain the soaked horse gram and grind three-fourths of it into a coarse paste without adding too much water. Keep the remaining whole seeds aside.
2
Heat mustard oil in an iron kadhai until it smokes, then reduce the heat and let it cool slightly.
3
Add cumin seeds and asafoetida to the warm oil, allowing them to splutter.
4
Stir in the wheat flour and roast it for a minute until fragrant, which helps thicken the dubke.
5
Add the ginger-garlic paste, coriander powder, turmeric powder, and red chilli powder, sautéing for another minute.
6
Add the ground horse gram paste and whole seeds to the kadhai, frying the mixture well with the spices for about 5 minutes.
7
Pour in the warm water gradually while stirring continuously to prevent lumps from forming.
8
Bring the curry to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes until the gravy thickens and the lentils are thoroughly cooked.
9
Garnish with freshly chopped coriander leaves and serve hot alongside freshly made Madua rotis.
Ingredients
1 cup black horse gram (kulath), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 tablespoons wheat flour
1 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Salt to taste
2 cups warm water
Fresh coriander leaves for garnish
4 warm Madua (finger millet) rotis for serving
*This AI-generated recipe may contain inaccuracies.