Phaanu
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A thick gravy of soaked and ground lentils, usually horse gram, cooked with greens and spices; a Garhwali comfort food.
Region: Garhwal, UttarakhandOccasion: Everyday mealsTime: 1 hr + overnight soakingServes: 4Vegan
Ingredients
- 1 cup horse gram (gahat) or a mix of dals, soaked overnight
- 1 cup chopped spinach or other greens (optional)
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- A pinch of hing
- 1 tsp ginger and 4 garlic cloves, crushed
- 1 onion, chopped (optional)
- ½ tsp turmeric, 1 tsp coriander powder, ½ tsp red chilli powder
- Salt to taste
Method
- Drain the soaked dal and grind it to a coarse paste with a little water.
- Heat mustard oil in an iron kadhai and add hing, cumin, ginger, garlic and onion.
- Add the spices and the dal paste and fry for 5 minutes, stirring.
- Add 4 cups of water slowly, stirring to prevent lumps, then the greens and salt.
- Simmer for 30 minutes on low heat until thick and well cooked.
- Serve with rice.
History
Phaanu is a traditional Garhwali way of cooking pulses, especially horse gram, which grows on dry hill slopes.
Significance
It is a filling and inexpensive dish that has fed hill families through the winter for generations.