Authentic Kumaoni Ras with Warm Madua Roti
Experience the earthy flavours of Uttarakhand with this protein-rich mixed lentil soup simmered in fragrant spices. Served alongside wholesome finger millet flatbread, it is a comforting and rustic culinary masterpiece.
60min
Total Time
4
Servings
Uttarakhand
Cuisine
Recipe
1
Wash and soak the black eyed peas, horse gram, and green moong dal overnight in plenty of water.
2
Drain the soaked lentils and transfer them to a pressure cooker along with 4 cups of water and a pinch of salt.
3
Pressure cook for 5 to 6 whistles on medium heat until the lentils are completely cooked and tender.
4
In a heavy-bottomed pan or iron kadhai, heat the mustard oil until it smokes slightly, then let it cool down a bit.
5
Add cumin seeds and asafoetida to the warm oil, allowing them to crackle.
6
Add the finely chopped onions and sauté until golden brown, followed by the ginger-garlic paste until the raw aroma disappears.
7
Pour in the tomato puree along with coriander powder, turmeric powder, and red chili powder. Cook until the oil separates from the masala.
8
Dissolve the rice flour in a quarter cup of water to create a smooth slurry.
9
Mash a portion of the boiled lentils slightly and add the entire lentil mixture along with its cooking water into the pan.
10
Pour in the rice flour slurry, stir well, and let the ras simmer on low heat for 15 minutes to thicken slightly and meld the flavours.
11
Check for seasoning, garnish with fresh coriander leaves, and drizzle a little ghee on top.
12
Serve the hot Kumaoni Ras piping hot alongside freshly made warm Madua rotis.
Ingredients
1/2 cup black eyed peas (lobia)
1/2 cup horse gram (gahat/kulthi)
1/2 cup whole green moong dal
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon rice flour
Salt to taste
Fresh coriander leaves for garnish
4 Madua roti (finger millet flatbreads) for serving
1 tablespoon ghee
*This AI-generated recipe may contain inaccuracies.