Authentic Kumaoni Gehat ke Dubuk with Phulka
A comforting, earthy horsegram soup from the mountains of Uttarakhand, simmered slowly with roasted flour and aromatic hill spices. This deeply nourishing dish pairs wonderfully with soft phulkas.
60min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Wash and soak the horsegram overnight, then drain and grind into a coarse paste using a little water.
2
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes slightly, then lower the heat.
3
Add cumin seeds and asafoetida, letting them splutter before adding the chopped garlic and grated ginger.
4
Stir in the wheat flour and roast it on low heat until aromatic and lightly golden.
5
Add the ground horsegram paste to the kadhai and sauté continuously for 3 to 5 minutes.
6
Mix in the coriander powder, turmeric powder, red chilli powder, and salt.
7
Slowly pour in warm water while stirring vigorously to prevent lumps from forming.
8
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes until the gravy thickens.
9
Garnish with freshly chopped coriander leaves and serve piping hot with soft phulkas.
Ingredients
1 cup horsegram (gehat/kulthi)
2 tbsp whole wheat flour
2 tablespoons mustard oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
2 cloves garlic, finely chopped
1 inch ginger, grated
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
3 cups warm water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.