Authentic Kumaoni Gahat Dal ke Dubuk with Pahadi Bhaat
A deeply comforting and earthy mountain delicacy made from nutrient-rich horsegram paste, simmered slowly with aromatic traditional spices. Perfectly paired with steaming hot hill rice for a wholesome rustic experience.
60min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked horsegram and grind it into a smooth paste using a minimal amount of water.
2
Heat mustard oil in an iron kadhai until it smokes slightly, then let it cool marginally.
3
Add cumin seeds and asafoetida to the warm oil and let them splutter.
4
In a small bowl, mix the wheat flour with a little water to form a lump-free slurry.
5
Add the horsegram paste directly into the kadhai and sauté on medium heat for about 5 minutes until aromatic.
6
Pour in the flour slurry, ginger, garlic, coriander powder, turmeric powder, and red chili powder, stirring continuously.
7
Slowly add 3 cups of water while stirring vigorously to prevent any lumps from forming.
8
Bring the mixture to a boil, then reduce the heat and let it simmer gently for 25 to 30 minutes until the gravy thickens to a velvety consistency.
9
Season with salt, garnish with fresh coriander leaves, and serve hot with traditional Pahadi bhaat.
Ingredients
1 cup horsegram (gahat / kulthi dal), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 tablespoons whole wheat flour
1 teaspoon grated ginger
2 cloves garlic, finely chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
3 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.