Gahat ki dal is the speciality of Uttarakhand, a Garhwali and Kumaoni dish. Recently, I was trying the dishes with
Kulith i.e. horsegram, muthira, kollu,
it is known as and happened to be in touch with a colleague who is from
Garhwal.
During the discussion with him, he gave
me few recipes of Uttarakhand which I will be trying one by one and posting in
my blog.
Since I was having the Kulith in stock
with me, I thought of trying the dal though one item is missing from the
original recipe. Now I will have to find
out from the shops whether it is available
in Mumbai or not.
It is a simple preparation and loved
it. Since we need the spice level very
low, I am using according t our
requirement. You may increase the spice
level according to your taste bud.
Let us look at the
recipe now:
Author: Raji
Ramakrishnan
Cuisine:
Indian – Garhwal/Kumaoni
Category: Dal
Ingredients:
¼ cup
|
Kulith, Gahat
|
1 tsp
|
Rice flour
|
5-6
|
Garlic cloves
|
Small piece
|
Ginger
|
1 tsp
|
Butter
|
3 tsp
|
Oil
|
½ tsp
|
Cumin seeds
|
½ tsp
|
Red chilli powder
|
½ tsp
|
Coriander powder
|
Salt
|
|
¼ tsp
|
Asafoetida
|
¼ tsp
|
Turmeric powder
|
A small piece
|
Gandherin*
|
GARNISH
|
CORIANDER LEAVES
|
*Since not available,
have not used.
Method:
1. Wash and soak the kulith for 2-3 hours or overnight. I soaked it for half an hour only as I decided to make it in the morning when I realized that I do not have any vegetable in fridge.
2. Add a cup of water and pressure cook the same for 7-8 whistles.
3. After the pressure comes down, remove and put in kadai, add red chilli powder, coriander powder, salt, turmeric powder, garlic and bring to boil, simmer.
4. Add little water in the rice flour and add the paste to the dal.
5. Simmer for five minutes.
6. Heat oil in a pan, add cumin and asafetida. When it is done add to the dal.
7. Before serving, add a blob of butter in it. (My choice)
Your gahat ki dal is ready to serve. Garnish with coriander leaves.
How to serve:
Serve hot with rice, chapatti,phulka.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
No comments:
Post a Comment