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aerial shot of pahadi gahat ki dal in a white ceramic bowl
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5 from 6 votes

Pahadi Gahat Ki Dal Recipe

This is a Pahadi-style Gahat Ki Dal recipe. Learn how to make Kumaoni style gahat dal in a few simple steps.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 648kcal
Author: Hina Gujral

Equipment

  • Heavy Bottom Kadhai

Ingredients

  • 1 Cup horse gram (gahat/kulthi)
  • 2 chopped green chili
  • 1 tablespoon chopped ginger
  • 1 tablespoon garlic cloves
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 ¼ teaspoon salt or to taste
  • 6 Cup water
  • 1 teaspoon Jumbu (a local Kumaoni herb)
  • 1 teaspoon Gandherin (a local Kumaoni herb)
  • 1 tablespoon rice flour

For tempering

  • 4 tablespoon ghee
  • 2 teaspoon cumin seeds (jeera)
  • ¼ teaspoon hing (asafoetida)

Instructions

  • Clean, rinse, and soak the Gahat for 4 – 5 hours in water. Do not throw away the saoked water. It is used to cook the dal.
  • Add dal with water, green chili, grated ginger, garlic, salt, red chili, and turmeric powder in a pressure cooker. Stir it. Close the lid of the pressure cooker and place the whistle on it.
  • Over low heat, cook the dal for 3 – 4 whistles. Let the pressure release naturally. Open the pressure cooker, and check dal for doneness. It should be fully cooked.
  • Turn on the heat. Start simmering the dal over low heat.
  • Make a slurry of rice flour and water. Add it to the simmering dal along with Jumbo and Gandrain. Mix nicely. Continue simmering the Gahat Dal over low heat. Stirring occasionally and gently mash dal with the back of the spoon/ladle to thicken it.
  • For tempering the dal, heat ghee in a small tadka pan, add cumin seeds once they crackle, add asafoetida, immediately add this tempering over the dal and mix nicely. Cover the dal with a lid.
  • Garnish with chopped coriander leaves.
  • Serve Pahadi Gahat ki Dal with bhaat.

Notes

  • Horse Gram requires a soaking time of 4 – 5 hours before cooking. It can do more harm than good if cooked without soaking.
  • Jumbo and Gandrain are two local herbs from Uttarakhand. They are added to Gahat Dal for their aroma, taste, and medicinal properties. If not available, use one teaspoon of Kasuri Methi. 
  • Do not use cornstarch or all-purpose flour instead of rice flour slurry. 

Nutrition

Calories: 648kcal | Carbohydrates: 67g | Protein: 26g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 77mg | Sodium: 1666mg | Potassium: 1014mg | Fiber: 32g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 9mg