Authentic Kumaoni Bade Ki Dal with Warm Jhangora Bhaat
Experience the rustic flavors of the hills with this hearty horse gram dal tempered in pure ghee and local mountain spices. Served alongside wholesome barnyard millet rice, it offers a comforting taste of traditional Kumaoni village cooking.
55min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked horse gram and transfer it to a pressure cooker with 4 cups of water and a pinch of salt. Cook for 6 to 8 whistles until soft and tender.
2
In a heavy-bottomed pan, bring 2.5 cups of water to a boil, add the rinsed barnyard millet, cover, and simmer on low heat until the water is absorbed and the grains are fluffy. Set aside.
3
Heat mustard oil or desi ghee in an iron kadhai over medium heat until fragrant.
4
Add cumin seeds and asafoetida, letting them splutter in the hot oil.
5
Add chopped garlic, grated ginger, and chopped onions, sautéing until golden brown.
6
Stir in the turmeric powder, coriander powder, and red chili powder, cooking for a minute.
7
Pour in the tomato puree and cook until the oil begins to separate from the masala.
8
Add the cooked horse gram along with its stock to the pan, simmering gently for 10 minutes to let the flavors meld.
9
Adjust salt, garnish with fresh coriander leaves, and serve piping hot alongside the prepared jhangora bhaat.
Ingredients
1 cup horse gram (bade ki dal), washed and soaked overnight
2 tablespoons pure mustard oil or desi ghee
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 cloves garlic, finely chopped
1 inch ginger, grated
1 medium onion, finely chopped
2 tomatoes, pureed
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
1 cup barnyard millet (jhangora), rinsed
2.5 cups water for cooking millet
*This AI-generated recipe may contain inaccuracies.