If you are a Kumaoni, you are probably more familiar with the famous Pahadi Gahat ki dal. It is a type of dal which is easy to make (just add water and a little oil or ghee) and is very tasty to eat. Pahadi dal is a staple in many Kumaoni households, and it is not uncommon to see it cooked with various local vegetables. The options are really endless. In fact, it’s way easier than you think!
Pahadi Gahat ki dal is considered delicious in the cold season. Due to being rich in protein elements, this dal not only gives energy to the body but is also a medicine for the treatment of stones. In general, Gahat dal is only one pulse, which, due to its special effect, occupies a special place among the pulses of the Uttrakhand.
In scientific language, this pulse is considered a perfect medicine for kidney patients. Gahat lentils are very beneficial in kidney stones. Physicians tell that the juice of lentils of Gahat is very beneficial in kidney stones. By consuming its juice continuously for several months, the stone gradually melts. The amount of protein is also found in it, which is especially beneficial for weak people.
It is such a lentil that along with being delicious, is also very beneficial for health.
Let’s learn how to make Uttarakhand’s delicious Pahadi Gahat ki dal.
The ingredients are: For 2 -4 people.
Time – 20 min
- 250 gm Gahat dal available on thevillagenaturals.com
- ½ tsp turmeric
- 1 tsp cumin
- 2 -3 cloves garlic
- 1 tsp Pahadi Jamboo (Kumaon Herb) (optional) available on thevillagenaturals.com
- salt to taste
- 2 tsp ghee/oil
- water as needed
How to make Gahat ki dal—
1. The first step in making Gahat dal is to soak it overnight.
2. Next morning, put soaked dal, salt, and turmeric in a pressure cooker on a low flame like any other dal and cook for 6 to 7 whistles. Switch off the gas after fixed whistles.
3. Add cumin seed to the ghee in a pan over medium heat.
4. As soon as cumin seeds start crackling, add jamboo, garlic and asafoetida then add boiled lentils and cook for 2 to 3 minutes while stirring with a ladle. In case jamboo is not available, improvised tempering of asafoetida can also be used.
5. Garnish with green coriander and enjoy eating with hot rice or roti. Gahat dal is ready. Green coriander, green chili, tomato and garlic chutney will make the taste divine.