Dubuk
AI-drafted · awaiting admin review
A thick Kumaoni dish of soaked and ground pulses such as bhatt or gahat, cooked slowly with spices and eaten with rice.
Region: Kumaon, UttarakhandOccasion: Everyday meals, especially in winterTime: 1 hr + overnight soakingServes: 4Vegan
Ingredients
- 1 cup black soybean (bhatt), horse gram (gahat) or urad, soaked overnight
- 2 tbsp mustard oil
- 1 tsp jakhiya or cumin seeds
- 2 dried red chillies
- 4 garlic cloves and 1 tsp ginger, crushed
- ½ tsp turmeric
- 1 tsp coriander powder
- Salt to taste
Method
- Grind the soaked pulses to a coarse paste.
- Heat mustard oil in an iron kadhai and add jakhiya, red chillies, garlic and ginger.
- Add the paste with turmeric and coriander and fry for 5–6 minutes.
- Add 4 cups of water a little at a time, stirring well. Add salt.
- Simmer on low heat for 30 minutes until thick and smooth. Serve with rice.
History
Dubuk is the Kumaoni cousin of the Garhwali phaanu, and both turn the hardy pulses of the hills into a hearty everyday meal.
Significance
It is cooked in iron pans, which is believed to add to its nourishment, and is a standard winter dish in Kumaoni homes.