Pahadi Kappa
A deeply comforting vegetarian delicacy from the Kumaon region of Uttarakhand, made from dark horse gram paste cooked in a seasoned iron vessel. This nutrient-rich curry boasts a rustic, earthy flavor that pairs wonderfully with steaming hot hill red rice.
65min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked horse gram and grind three-fourths of it into a smooth paste using a little water, keeping the remaining whole gram aside.
2
Heat mustard oil in a heavy-bottomed pan or traditional iron kadhai until it smokes slightly, then let it cool down a bit.
3
Add cumin seeds and asafoetida to the oil, allowing them to splutter.
4
Add chopped garlic and grated ginger, sautéing until golden brown.
5
In a small bowl, mix the wheat flour with a little water to make a lump-free paste.
6
Add the horse gram paste and whole horse gram to the pan, and sauté continuously for 3 to 4 minutes on medium heat.
7
Stir in the coriander powder, turmeric powder, and red chilli powder.
8
Pour in the wheat flour slurry and warm water while stirring constantly to prevent lumps from forming.
9
Bring the mixture to a rolling boil, then lower the heat and simmer for 30 to 35 minutes until the raw aroma disappears and the curry thickens nicely.
10
Adjust salt, garnish with fresh coriander leaves, and serve hot with steamed rice.
Ingredients
1 cup whole gahat (horse gram), soaked overnight
2 tbsp mustard oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
2 cloves garlic, finely chopped
1 inch ginger, grated
2 tbsp whole wheat flour
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
3 cups warm water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.