Horse gram cooked and strained into a thin warming broth — a traditional medicinal drink of Uttarakhand used for kidney health and as a daily warming soup in cold weather.
Ingredients
1/2 cup gahat (horse gram) — soaked overnight and drained
3 cups water
1 tsp ginger — thinly sliced
4 garlic cloves — lightly crushed
1/4 tsp turmeric
1 tsp cumin seeds — dry-roasted and finely ground
1/2 tsp black pepper — coarsely crushed
Salt to taste
1 tsp lemon juice
Fresh coriander to garnish
Method
Drain soaked horse gram. Place in a pressure cooker with 3 cups water, sliced ginger, crushed garlic and turmeric.
Cook on high for 4 to 5 whistles. Or boil in a pot for 50 to 60 minutes.
Strain the cooked liquid through a fine sieve, pressing the solids firmly to extract all flavour.
Discard the solids or set aside for another use as a mashed dal.
The strained soup will be a thin, pale golden-brown broth with a distinctive earthy, slightly astringent flavour.
This earthiness is the characteristic of gahat.
Warm the strained soup if needed. Season with salt, roasted cumin powder and crushed black pepper.
Add 1 tsp lemon juice. Stir.
Serve hot in small cups or bowls. Add fresh coriander.
Drink warm as a medicinal broth or serve as a light starter before a meal.