Authentic Kumaoni Dubuk with Warm Mandua Roti
Experience the earthy flavors of the Himalayas with this traditional Kumaoni lentil dish. Finely ground horse gram or gahat is slow-cooked into a rich, comforting gravy infused with aromatic mountain spices and finished with a sizzling tempering of pure desi ghee.
65min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked horse gram and grind it into a smooth paste using a little water.
2
Heat desi ghee in a heavy-bottomed iron kadhai over medium heat.
3
Add cumin seeds and asafoetida, allowing them to splutter.
4
Add the chopped garlic and grated ginger, sautéing until fragrant.
5
Stir in the wheat flour and roast it for a minute to give the gravy body.
6
Add the ground dal paste and roast it along with the spices for 3 to 4 minutes.
7
Slowly pour in warm water while stirring continuously to prevent lumps from forming.
8
Bring the mixture to a boil, then reduce heat and simmer on low for 30 minutes until thick and aromatic.
9
Garnish with freshly chopped coriander leaves and serve piping hot with traditional mandua roti.
Ingredients
1 cup Gahat dal (horse gram) or black lentils, soaked overnight
2 tbsp Pure desi ghee
1 tsp Cumin seeds
1 pinch Asafoetida (hing)
2 cloves Garlic, finely chopped
1 inch Ginger, grated
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
2 tbsp Wheat flour
Salt to taste
3 cups Warm water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.