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Gahat ki dal ke parathas are always popular breakfast items in Kumaon. The dish is a favorite breakfast dish in Kumaon. Regular consumption of Gahat Dal will prevent the formation of stones. It is beneficial to consume Gahat Dal more frequently in winter since we consume more vegetables that produce stones at this time of year.
Typically, people make parathas with cauliflower and potatoes, but if you want to try something different, try Gahat Dal paratha.
These Dal Parathas can be served as breakfast and you can place them in children’s lunchboxes.
How to make Gahat ki dal Ka Paratha —-
Gahat Dal 150 grams available on thevillagenaturals.com
Wheat Flour 200 grams
4 cloves garlic
2 green chilies
Coriander leaves chopped
salt to taste
Desi Ghee 100 grams
Make a soft dough by combining the flour and water in the vessel.
The roasted lentils should be soaked for four to five hours and cooked in a pressure cooker for 3 to four whistles with salt.
Once it cools, grind it in a mixer and dry its water in a pan.
Chop garlic, onion, Coriander leaves, and green chili finely and mix it.
Garlic, onion, green coriander, and green chili, mix all the things in the lentils.
Make a peda out of flour. Put Gahat Dal stuffing in it and roll it.
The paratha is cooked on a tawa by adding desi ghee till it turns golden.
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Uttarakhand is known for its culture and traditions, but its food is also popular, especially its pulses. There is diversity in the cuisine here. Especially pulses play a special role in Uttarakhand’s daily food habits as they are packed with nutrients. Uttarakhand produces a wide range of pulses, like gahat, bhatt, pahadi rajma,lobia etc., which have medicinal properties. Their use varies according to the season.
One of the delicious and nutritious dal is bhat ki dal. The Bhatt dal that are grown here on high rises in Uttarakhand are known as black soybeans.
The two most iconic dishes from Kumaoni cuisine are Bhatt ki Chudkani and Bhatt ki Dubke made from Bhatt dal. This dish is native to the beautiful hills of Uttarakhand, and it is a simple but nutritious curry. Traditionally, Bhatt ki Chudkani is cooked in an iron skillet, giving the lentils a deep color.
1. To make Bhatt ki Chudkani, heat oil in a karahi/ pot over medium heat.
2. Once the oil is hot, add the cumin and asafetida. As soon as the cumin seeds crackle, add the bhatt dal, onions, garlic and continue to stir until the skins of the lentils start to break off. Continue to fry until the onions are brown.
3. Add wheat flour now, and fry for just a few minutes.
4. Add the Red Chili Powder, Coriander Powder, and Turmeric Powder and continue to fry for another few minutes.
5- add 4 cups of water into the pot and cook on high heat. Put on a lid and simmer for 30-40 minutes, or until bhat gets soft and the curry thickens. Bhatt ki churkani should be a dark greenish-black in color. The dish goes well with hot steaming rice or roti.
In the minds of most people, bhang conjures up images of intoxication, but if you’re originally from Uttarakhand, you’ll probably think of Bhang chutney from bhang first. Among the many chutneys popular in Uttarakhand’s Kumaon region, Bhang ki chutney is undeniably the most popular.
This delicious chutney is eaten with many pahadi dishes. Bhang Chutney is a perfect accompaniment to dal-bhaat, maduve ki roti, aloo gutka, etc. This spicy chutney is prepared in every home of Uttarakhand. No matter what you eat, bhang ki chutney makes it taste better.
When eaten in moderation, This chutney has many benefits. An adequate amount of protein is found in bhang seeds (hemp seeds) which removes the lack of protein in our body. Aside from omega-3 fatty acids and amino acids, hemp seeds are also high in nutritional value, which has shown to be highly beneficial for our health.
1. First of all, roast the hemp seeds in a pan or iron skillet on low flame. (The seeds should be stirred continuously while roasting otherwise they get burnt and their taste becomes bitter. When their color becomes light brown, then they should be taken off the stove. and grind them well.)
2. After this add green chili, mint leaves, lemon juice, water and salt and grind it again.