Uttarakhand Ras Thin Pahadi Lentil Broth Daily Rice Pour

Method

1. 1

   Cook washed toor or moong dal with 3 cups water, tomatoes and turmeric in a pressure cooker for 4 whistles.

2. 2

   Or boil 30 minutes. Whisk until completely smooth.

3. 3

   Add enough additional water to make the dal very thin and pourable — much thinner than regular North Indian dal.

4. 4

   In Uttarakhand, ras is poured directly over rice like a broth and it should flow freely off a ladle. Season with salt.

5. 5

   Heat 2 tbsp ghee in a small pan. Add cumin seeds — sizzle 20 seconds.

6. 6

   Add sliced garlic — fry until golden. Add dried red chillies and asafoetida.

7. 7

   Turn off heat. Add red chilli powder to the hot ghee — it blooms red immediately.

8. 8

   Pour the entire tempering over the thin dal. Stir. Simmer together 2 minutes.

9. 9

   Add fresh coriander and a squeeze of lemon juice.

10. 10

    Serve poured very generously over steamed rice — the Pahadi way is to nearly submerge the rice in the thin ras.