Authentic Kumaoni Dubuk with Pahadi Bhaat
A comforting Kumaoni delicacy made from finely ground horse gram simmered with aromatic spices into a rich, earthy gravy. Served warm over fragrant hill rice, it is a soul-satisfying taste of the Himalayas.
60min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked horse gram and grind it into a smooth paste using minimal water.
2
Heat mustard oil in an iron kadhai until it smokes, then lower the heat.
3
Add cumin seeds, asafoetida, and dry red chillies, letting them sputter.
4
Stir in the wheat flour and roast for a minute until fragrant.
5
Add the ginger-garlic paste, turmeric, and coriander powder, sautéing for another minute.
6
Add the ground horse gram paste and continuously stir to avoid lumps while roasting it in the oil for 5 minutes.
7
Pour in 3 cups of warm water, season with salt, and bring to a boil.
8
Simmer on low heat for 30 minutes until the gravy thickens and develops a rich, earthy aroma.
9
Garnish with fresh coriander and serve hot with steamed Pahadi bhaat.
Ingredients
1 cup horse gram (gahat dal), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 dry red chillies
1 tablespoon wheat flour
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
3 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.