GHEHAT KE DUBUK
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GHEHAT KE DUBUK
INGREDIENTS
- Ghehat ( HorseGram ): 300 Gms
- Gandhreni : 1/2 inch Bark
- Jamboo Grass : 1/4th Tbps
- Onion : 1
- Ginger : 1/4 inch
- Garlic : 5-7 Cloves
- Coriander Powder : 1 Tbps
- Jeera : 1/2 Tbps
- Asafoetida (Hing) : 2 pinch
- Green Chili : As Per Taste
- Salt : As Per Taste
- Oil : 15-20 Ml
- Corainder Leaves : 1/4 Bunch
COOKING TIME
- Total Time : 120 mins
- Preparation Time : 60 mins
- Cooking Time : 60 mins
- Servings : 4
BEST COOKED IN
- Iron Metal Pot
COOKING PROCESS
- Soak the lentils for overnight.
- When ready to cook, Add the soaked dal in Mortar & Pestle and grind it coarsely. This is optional if you don’t have the above use a grinder mixer.
- Heat oil in a pan and add cumin seeds, and add red chili and 1 green chilly.
- Now add onion and fry till it becomes golden brown.
- Add ginger garlic paste, salt and mix well and cook for 2 minutes.
- Add the coarsely grinded ghehat Dal ( Horse Gram ).
- Now cook it on low flame while stirring continuously.
- When the mixture becomes lightly fried, add turmeric powder,red chilly powder & garam masala.
- Add water 3 – 4 times of the above Mix, Keep stirring continuously to have the consistency.
- When it becomes thick, turn off the gas and add Coriander leaves for taste.
DONT FORGET TO USE MYOR PAHAD’S JAMBU, GANDHRYAN & OTHER SPICES.
ALONG WITH DONT MISS 15+ VARITIES OF PICKLES WE HAVE INTRODUCED RECENTLY.
