Skip to main content

Kulath ki daal / horse gram millet

It's been long ...I was busy with my new baby venture , my jwelery business trying to put it into shape, completing my orders, build up my online shop....Drumbeads 
And was trying to start up my dream project ....must visit my Instagram pages -minal's spice world as well as Drumbeads ....:)
While I was busy with my new venture I had left some recipes lined up in my Dropbox....so posting them now. Continuation of tasty mountain food ( kumaoni cuisine ) I wanted to share pahari Dal / kulath ki dal / mandua ki dal / horse gram millet 
Kulath or Horsegram is also know as Gahat. This dal is tempered with gandharein. Searching on what it is, I came to know it's a sort of heeng, I couldn't get it so I used regular heeng and cumin seeds.


Kulath Ki daal / Gahat 


Ingredients :  

Mandua Kulath .....1 cup 
Rice Paste..............2 Tbsp 
Turmeric powder.....1 tsp

Coriander powder....1 tsp
Garlic......................5/6 in no.

Ginger....................20 grams 

Red Chilly powder......1 tsp
Butter.........................50 grams
Asoefetida.................a pinch
Cumin seeds..............1/2 tsp 
Gandhreni small piece

Onion ........................1 chopped 

Method :

Soak the dal in water for 4-5 hrs. Crush a little in mixer.  

Chop ginger and garlic. Add ginger, garlic, turmeric, coriander and half of the chilly powder and salt in dal ,Boil / pressure cook the dal in water double the amount of dal. 

When done, add rice paste and cook for some time. Before removing the dish from the burner, add cumin seeds, Asofetida, gandhreni (if you get it )and rest of the chilly powder. 

In a small pan heat pure ghee and add chopped onion in it cook onion till turn golden brown add a little red chilli powder just to add taste and give this Bhagar to cooked dal .

Garnish the dal with either little boiled rice or with lots of butter and coriander leaves.

Comments

Popular posts from this blog

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients:

How To Make Perfect Besan ka halwa | Gram flour halwa | prasad

Just another halwa !!!! I am sure you all must be thinking what's the big deal, all halwa are same just few ingredients and halwa ready ....Ha Ha very often I have hard a phrase also HALWA HAI KYA?? Means work is not as simple as halwa ..I always laugh on this phrase because I know when I started cooking, making halwa was not that simple specially BESAN KA HALWA ...sometimes it turns lumpy, sometimes it's  left raw, sometimes over roasted sometimes too dry, and sometimes too liquid ...It took long time to learn perfectly. My father taught me How To Make Perfect Besan Ka Halwa and I have been following the same recipe till now and it never fails ....today I am sharing the same magical recipe with you all and I am sure this Step By Step Recipe Of Besan Ka Halwa will help all beginners who are struggling like i was ...
Besan halwa is a rich, sweet, traditional Punjabi favourite for celebrations and puja. It's also great for curing sore throats. Gram flour halwa enriched with al…

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…