Gahat ki dal
AI-drafted · awaiting admin review
Horse gram dal tempered with ghee or mustard oil, a winter favourite across Kumaon and Garhwal.
Region: UttarakhandOccasion: Winter mealsTime: 1 hr + overnight soakingServes: 4Vegan
Ingredients
- 1 cup horse gram (gahat), soaked overnight
- ½ tsp turmeric
- 2 tbsp mustard oil
- 1 tsp jakhiya or cumin seeds
- 2 dried red chillies
- 1 tsp ginger and 3 garlic cloves, crushed
- 1 tomato, chopped (optional)
- ½ tsp coriander powder
- Salt to taste
Method
- Pressure-cook the gahat with turmeric, salt and 4 cups of water for 6–8 whistles, until soft.
- Heat mustard oil and add jakhiya, red chillies, ginger and garlic.
- Add the tomato and coriander powder and cook until soft.
- Add the dal and simmer for 10–15 minutes, mashing slightly.
- Serve hot with rice or mandua roti. Some families also make parathas stuffed with gahat.
History
Horse gram is a hardy pulse that grows on poor, dry soil, and has long been part of hill farming in Uttarakhand.
Significance
Gahat is eaten in winter for warmth, and it is traditionally believed to help with kidney stones.