Pahadi Gahat Ki Dal
A wholesome and earthy horsegram soup from the mountains of Uttarakhand, traditionally tempered with local garlic and ghee. This protein-rich delicacy offers a warming, rustic flavor profile that pairs wonderfully with steamed red rice.
48min
Total Time
4
Servings
Uttarakhandi
Cuisine
Recipe
1
Drain the soaked horsegram and pressure cook it with four cups of water and salt for about 6 to 7 whistles until completely soft.
2
Mash a small portion of the boiled dal lightly to help thicken the broth later, and reserve the cooking water.
3
In a heavy-bottomed iron kadhai or pan, heat mustard oil or ghee until fragrant.
4
Add cumin seeds and asafoetida, letting them splutter.
5
Add the chopped garlic and sauté until golden brown, then add the onions and cook till translucent.
6
Stir in the chopped tomatoes, turmeric powder, coriander powder, and red chili powder, cooking until the oil separates from the masala.
7
In a small bowl, mix the rice flour with a little water to form a lump-free paste.
8
Pour the boiled dal along with its water into the pan and bring to a gentle boil.
9
Stir in the rice flour slurry slowly to give the dal a smooth, rustic body and let it simmer on low heat for 10 minutes.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Ingredients
1 cup horsegram (gahat/kulthi dal), washed and soaked overnight
2 tablespoons mustard oil or desi ghee
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
6-7 cloves of garlic, finely chopped
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 tablespoons rice flour
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.