Pahadi Dubuk
A comforting, earthy lentil soup from the Kumaon region of Uttarakhand, made from roasted black soybeans simmered with aromatic spices. This wholesome curry offers a rich, rustic flavor that pairs wonderfully with steamed rice.
50min
Total Time
4
Servings
Uttarakhandi / Pahadi
Cuisine
Recipe
1
Drain the soaked black soybeans and coarsely grind them in a blender without adding too much water.
2
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes, then let it cool slightly.
3
Add cumin seeds and asafoetida to the warm oil and let them splutter.
4
Add the chopped onions and ginger-garlic paste, sautéing until golden brown.
5
Stir in the wheat flour and cook for a minute to remove the raw taste.
6
Add the ground soybeans along with coriander powder, turmeric powder, red chili powder, and salt.
7
Sauté the mixture continuously for 3 to 4 minutes until it becomes aromatic and lightly browned.
8
Gradually pour in warm water while stirring vigorously to prevent lump formation.
9
Bring the curry to a rolling boil, then lower the heat and let it simmer for about 25 minutes until thick and cooked through.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed local rice.
Ingredients
1 cup black soybeans (bhatt), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 tablespoons wheat flour
1 teaspoon ginger-garlic paste
1 medium onion, finely chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
3 cups warm water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.