Authentic Kumaoni Gahat Dal with Pahadi Bhaat
A wholesome and earthy horsegram soup from the mountains, slow-cooked with traditional spices and served piping hot over aromatic hill rice. This comforting dish is rich in rustic flavors and offers a true taste of Himalayan heritage.
80min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked gahat dal and boil it in a pressure cooker with four cups of water and salt for about 6 to 7 whistles until tender.
2
Separate the cooked dal from the stock and keep both the water and lentil grains aside.
3
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes slightly, then let it cool down a bit.
4
Add cumin seeds and a pinch of asafoetida to the warm oil, allowing them to splutter.
5
Add the finely chopped onions and sauté until golden brown, followed by the ginger-garlic paste until raw aromas disappear.
6
Stir in the coriander powder, turmeric powder, and red chili powder, mixing well with the onion base.
7
Pour in the tomato puree and cook the masala until the oil begins to separate from the edges.
8
Mash a small portion of the boiled gahat dal and add the entire quantity of lentils into the kadhai, sautéing for a few minutes.
9
Mix the wheat flour with a little water to form a smooth lump-free paste, then pour it into the dal for a rich consistency.
10
Gradually add the reserved dal cooking water, bring the mixture to a rolling boil, and then simmer on low heat for 15 minutes.
11
Garnish with freshly chopped coriander leaves and serve piping hot alongside steamed Pahadi Bhaat.
Ingredients
1 cup gahat dal (horse gram), washed and soaked overnight
2 tbsp mustard oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
1 medium onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tbsp wheat flour (for thickening)
Salt to taste
Fresh coriander leaves for garnishing
Steamed Pahadi Bhaat (hill rice) for serving
*This AI-generated recipe may contain inaccuracies.