Authentic Pithoragarh Gahat Dal
A deeply comforting and earthy mountain dal made from nutrient-rich horse gram, simmered slowly with a traditional blend of Himalayan spices. This robust Kumaoni staple is traditionally enjoyed warm with mandua roti or steamed rice.
55min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked horse gram and pressure cook it with 4 cups of water and salt for 6 to 7 whistles until completely tender.
2
Whisk the wheat flour in a half cup of water to make a smooth, lump-free slurry and keep aside.
3
Heat mustard oil in a heavy-bottomed pan until smoking point, then lower the heat and add cumin seeds and asafoetida.
4
Add chopped onions and sauté until golden brown, followed by ginger-garlic paste until the raw aroma disappears.
5
Add chopped tomatoes, turmeric, coriander, and red chilli powder, cooking until oil separates from the masala.
6
Pour the cooked horse gram along with its stock into the pan and bring to a gentle boil.
7
Slowly pour in the wheat flour slurry while stirring continuously to prevent lumps and simmer for 10 minutes.
8
Garnish with fresh coriander leaves and serve hot with steamed rice or millet flatbreads.
Ingredients
1 cup horse gram (gahat/kulthi), washed and soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 pinch asafoetida (hing)
1 medium onion, finely chopped
1 tomato, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 tablespoons wheat flour (atta) for thickening
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.