Pahadi Gahat Ke Dubuk
A comforting and earthy Uttarakhand delicacy made from nutrient-rich horsegram lentils slow-cooked into a thick, flavorful soup. It is best enjoyed piping hot with steamed rice and a side of localpahadi raita.
43min
Total Time
4
Servings
Pahadi (Uttarakhand)
Cuisine
Recipe
1
Drain the soaked gahat lentils and grind them coarsely in a blender without adding too much water.
2
Heat mustard oil in a heavy-bottomed iron kadhai or pan until it smokes slightly, then let it cool down a bit.
3
Add cumin seeds and asafoetida to the hot oil, allowing them to splutter.
4
Add chopped garlic, grated ginger, and onions, sautéing until golden brown.
5
Add the whole wheat flour and roast it for a minute with the onion mixture to remove raw taste.
6
Add turmeric powder, coriander powder, and red chili powder, stirring quickly for a few seconds.
7
Add the coarsely ground gahat lentils into the pan and roast them along with the spices for 3 to 4 minutes.
8
Slowly pour in warm water while stirring continuously to prevent lumps from forming.
9
Bring the mixture to a rolling boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes until the lentils are completely cooked and the gravy thickens.
10
Garnish with fresh coriander leaves and serve hot with steamed rice.
Ingredients
1 cup Gahat (horsegram) lentils, washed and soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
3-4 cloves garlic, finely chopped
1 inch ginger, grated
1 medium onion, finely chopped
2 tablespoons whole wheat flour (atta)
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.