Authentic Kumaoni Gahat Dal Tadka
A wholesome and earthy North Indian lentil soup prepared from nutrient-dense horsegram, infused with traditional mountain spices and tempered in aromatic ghee. This comforting dish carries a rustic hill flavor that pairs wonderfully with steamed rice.
50min
Total Time
4
Servings
Kumaoni (Uttarakhand)
Cuisine
Recipe
1
Drain the soaked gahat lentils and transfer them to a pressure cooker along with 4 cups of water, turmeric powder, and salt.
2
Pressure cook the lentils for about 6 to 8 whistles on medium heat until they are completely soft and cooked through.
3
Allow the pressure to release naturally, then lightly mash a few lentils with the back of a ladle to achieve a slightly thick consistency.
4
Heat ghee in a heavy-bottomed pan or kadhai over medium flame.
5
Add cumin seeds and asafoetida, letting them sputter for a few seconds.
6
Add minced garlic, grated ginger, and chopped onions, sautéing until golden brown.
7
Stir in coriander powder and red chili powder, frying for a few seconds without burning the spices.
8
Pour the cooked gahat lentils into the tempering, mix well, and bring the mixture to a gentle boil for 5 minutes.
9
Garnish with fresh coriander leaves and serve hot with steamed rice or mandua roti.
Ingredients
1 cup gahat (horsegram) lentils, washed and soaked for 4 hours
4 cups water
2 tablespoons pure ghee
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.