Authentic Kumaoni Gehat ke Dubuk with Gahat Roti
A deeply comforting and earthy lentil soup from the hills of Uttarakhand, simmered slowly with roasted horsegram flour and aromatic mountain spices. This hearty delicacy warms the soul and pairs wonderfully with hot local bread.
60min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Clean and wash the horsegram beans thoroughly, then soak them overnight in adequate water.
2
Boil the soaked horsegram beans in a pressure cooker with fresh water and a pinch of salt until they are completely tender.
3
Separate the boiled beans from the stock and set both aside, saving the nutrient-rich water.
4
In a heavy-bottomed iron kadhai, heat mustard oil until it smokes slightly, then let it cool marginally.
5
Add cumin seeds and asafoetida to the warm oil, allowing them to crackle and release their aromas.
6
Add the chopped onions and ginger-garlic paste, sautéing until golden brown and fragrant.
7
Mix in the coriander powder, turmeric powder, and red chili powder, stirring quickly to prevent burning.
8
In a separate bowl, whisk the roasted horsegram flour with a little water to form a smooth, lump-free paste.
9
Pour the reserved horsegram stock and the flour paste into the spiced pan, stirring continuously to thicken the base.
10
Add the boiled horsegram beans into the simmering gravy and let everything cook on low heat for 15 minutes until velvety.
11
Garnish generously with freshly chopped coriander leaves and serve piping hot with traditional regional bread.
Ingredients
1 cup horsegram (gehat/kulthi) beans
2 tablespoons roasted horsegram flour
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 tablespoon ginger-garlic paste
1 chopped onion
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
4 cups warm water
*This AI-generated recipe may contain inaccuracies.