Authentic Kumaoni Gehat ke Dubuk with Mandua Roti
Experience the earthy flavors of the Himalayas with this comforting horsegram soup paired with nutrient-rich finger millet flatbreads. It is a deeply nourishing and traditional winter delicacy from the Kumaon hills.
520min
Total Time
4
Servings
Kumaoni (Uttarakhand)
Cuisine
Recipe
1
Wash and soak the horsegram overnight in water. Drain and reserve the soaking water.
2
Grind a portion of the soaked horsegram into a smooth paste, keeping the rest slightly coarse.
3
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes, then reduce heat.
4
Add cumin seeds and asafoetida, letting them splutter.
5
Add chopped garlic, grated ginger, and slit green chillies, sautéing until golden brown.
6
Add the ground horsegram paste and dry flour to the kadhai, roasting it in the oil for 3 to 4 minutes.
7
Gradually pour in the reserved soaking water along with extra water, stirring continuously to prevent lumps.
8
Add turmeric powder, coriander powder, and salt. Bring the mixture to a rolling boil.
9
Lower the heat and let the dubuk simmer gently for 25 to 30 minutes until it thickens to a smooth, velvety consistency.
10
Meanwhile, prepare the mandua roti by kneading ragi flour with warm water into a soft dough, then roll and cook on a hot tawa.
11
Garnish the hot gehat dubuk with fresh coriander leaves and serve alongside piping hot, ghee-smeared mandua rotis.
Ingredients
1 cup horsegram (gehat/kulthi), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (heing)
4-5 cloves garlic, finely chopped
1 inch ginger, grated
2 green chillies, slit
2 tablespoons wheat flour or rice flour
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves for garnish
2 cups ragi (mandua) flour for the roti
Warm water as needed for kneading
Ghee for smearing rotis
*This AI-generated recipe may contain inaccuracies.