A very thin, soupy lentil broth poured generously over rice — the everyday dal of Uttarakhand, intentionally much thinner and more liquid than plains dal.
Ingredients
3/4 cup toor dal or moong dal
2 tomatoes — roughly chopped
1/2 tsp turmeric
3 cups water
Salt to taste
For tempering:
2 tbsp ghee
1 tsp cumin seeds
4 garlic cloves — sliced
2 dried red chillies
1/4 tsp asafoetida
1/2 tsp red chilli powder
Fresh coriander and lemon juice
Method
Cook washed toor or moong dal with 3 cups water, tomatoes and turmeric in a pressure cooker for 4 whistles.
Or boil 30 minutes. Whisk until completely smooth.
Add enough additional water to make the dal very thin and pourable — much thinner than regular North Indian dal.
In Uttarakhand, ras is poured directly over rice like a broth and it should flow freely off a ladle. Season with salt.
Heat 2 tbsp ghee in a small pan. Add cumin seeds — sizzle 20 seconds.
Add sliced garlic — fry until golden. Add dried red chillies and asafoetida.
Turn off heat. Add red chilli powder to the hot ghee — it blooms red immediately.
Pour the entire tempering over the thin dal. Stir. Simmer together 2 minutes.
Add fresh coriander and a squeeze of lemon juice.
Serve poured very generously over steamed rice — the Pahadi way is to nearly submerge the rice in the thin ras.