Uttarakhand Bhatt Gahat Combined Mountain Lentil Ultimate Dal

Method

1. 1

   Soak both bhatt and gahat separately overnight — they have different soaking rates and keeping them separate ensures even soaking. Drain both.

2. 2

   Combine in a pressure cooker with 3 cups fresh water and turmeric.

3. 3

   Cook on high for 6 to 7 whistles then reduce to low and cook 15 more minutes.

4. 4

   Both are dense beans needing extended cooking. Press a grain of each — both should mash completely with no hardness.

5. 5

   Mash about one-quarter of the cooked beans with the back of a spoon to thicken the stew naturally.

6. 6

   The result should be very thick — more like a stew than a pourable dal. Season with salt.

7. 7

   Heat 2 tbsp mustard oil to smoking in a pan.

8. 8

   Reduce to medium. Add cumin and fenugreek seeds — sizzle.

9. 9

   Add sliced garlic — fry until deep golden. Add grated ginger, dried red chillies and asafoetida. Turn off heat. Add red chilli powder.

10. 10

    Pour tempering over the thick stew. Stir. Simmer together 5 minutes.

11. 11

    Garnish with fresh coriander. Serve with mandua roti — the combination of these two Uttarakhand lentils with mandua roti is the most complete traditional Pahadi meal.