Authentic Kumaoni Phanu with Warm Mandua Roti
Experience the earthy flavours of Uttarakhand with this protein-rich lentil curry made from roasted split lentils. Simmered with aromatic hill spices and served alongside rustic finger millet flatbreads, it is a truly wholesome mountain meal.
55min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Wash and soak the lentils overnight, then drain the water.
2
Grind a portion of the soaked lentils into a coarse paste and keep the rest whole.
3
Heat mustard oil in an iron kadhai until smoking point, then let it cool slightly.
4
Add cumin seeds and asafoetida, allowing them to crackle in the fragrant oil.
5
Sauté the chopped garlic, ginger, and onions until golden brown.
6
Stir in the tomato puree along with turmeric, coriander, and red chilli powders, cooking until oil separates.
7
Add the coarse lentil paste and whole lentils to the pan, roasting them well with the masala.
8
Pour in warm water to adjust consistency, cover, and simmer on low heat until the lentils are completely cooked and thick.
9
Garnish with freshly chopped coriander leaves and serve hot with freshly prepared warm Mandua rotis.
Ingredients
1 cup Gahat (horse gram) or mixed mountain lentils
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 cloves garlic, finely chopped
1 inch ginger, grated
1 onion, finely chopped
2 tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
Salt to taste
Fresh coriander leaves for garnish
4 Mandua (finger millet) rotis for serving
*This AI-generated recipe may contain inaccuracies.