The two signature lentils of Uttarakhand — black soybean (bhatt) and horse gram (gahat) — cooked together into a thick, sustaining stew that is the ultimate Pahadi protein dish.
Ingredients
1/2 cup bhatt (Uttarakhand black soybean)
1/2 cup gahat (horse gram)
3 cups water
1/2 tsp turmeric
Salt to taste
For tempering:
2 tbsp mustard oil
1 tsp cumin seeds
1/4 tsp fenugreek seeds
4 garlic cloves — sliced
1 tsp ginger — grated
2 dried red chillies
1/4 tsp asafoetida
1/2 tsp red chilli powder
Fresh coriander to garnish
Method
Soak both bhatt and gahat separately overnight — they have different soaking rates and keeping them separate ensures even soaking. Drain both.
Combine in a pressure cooker with 3 cups fresh water and turmeric.
Cook on high for 6 to 7 whistles then reduce to low and cook 15 more minutes.
Both are dense beans needing extended cooking. Press a grain of each — both should mash completely with no hardness.
Mash about one-quarter of the cooked beans with the back of a spoon to thicken the stew naturally.
The result should be very thick — more like a stew than a pourable dal. Season with salt.
Heat 2 tbsp mustard oil to smoking in a pan.
Reduce to medium. Add cumin and fenugreek seeds — sizzle.
Add sliced garlic — fry until deep golden. Add grated ginger, dried red chillies and asafoetida. Turn off heat. Add red chilli powder.
Pour tempering over the thick stew. Stir. Simmer together 5 minutes.
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.