• (Uttarakhand State Council for Science and Technology, 2015)

GAHAT (KULATH) KI DAL

Ingredients

1. Gahat(Kulath)-300 gms
2. Turmeric- 1 tea spoon
3. Rice paste- 50 gms
4. Coriander powder- 1 tea spoon
5. Red Chilli powder- 1 tea spoon
6. Oil- 50 ml
7. Ginger- 20 gms
8. Asafoetida- pinch
9. Garlic- 4-5 flakes
10. Cumin seeds- ½ Tea spoon
11. Gandherin- Small piece

Preparation

1. Soak the dal in water for ½ hour.
2. Boil the dal in water.
3. Add ginger, garlic, turmeric, coriander and half of the chilly powder and salt.
4. Add rice paste and cook for some time.
5. Temper with cumin powder, asafoetida and gandharein.

Garnish

Garnish the dal with either little boiled rice or with lots of butter and coriander leaves.

GAHAT (KULATH) RASHMI BADI (KOFTA)

Gahat Badi or Koftas are like meat balls which is used as an ingredient in other preparations and can also be eaten otherwise.

Ingredients (serves four)

1. Gahat Dal- 250 gms
2. Cumin seeds- 10 gms
3. Ginger and Garlic paste- 2 Tea spoon each
4. Tomatoes- 250 gms
5. Onions- 100 gms
6. Garam Masala- 5 gms
7. Cinnaomon paste- ¼ Tea spoon
8. Turmeric powder- Pinch

Preparation

1. Make rough paste of overnight soaked gahat dal.
2. Mix little spices and chopped green chillies in the paste and add salt.
3. Make medium small balls of the dough.
4. Heat the oil in a pan, add chopped onions and fry till light brown.
5. Add spices, chopped tomatoes, cinnamon paste ginger and garlic paste.
6. Fry till it leaves the oil.
7. Mix fried balls and simmer for 2 minutes.

STUFFED GAHAT PARANTHA

Stuffed with Gahat (Kulath) paste, these wheat flour chapatis are delicious , nutritious and very filling. It is as much a part of breakfast as that of lunch or dinner.

Ingredients (serves 4-5)

1. Wheat flour – 1/2 Kg
2. Mandua flour - 300 gm
3. Ajwain - 1 gm
4. Gahat - 150 gm

Preparation

1. Boil overnight soaked dal and make a paste of it in a mixer.
2. Mix wheat and mandua flour (buck wheat) well and knead with wate r. (keep the dough aside)
3. Mix ajwain and salt in dal paste.
4. Take mandua and wheat flour dough and stuff with dal paste.
5. Roll into chapati and cook from both side on tawa.
6. Ensure that the chapatis are cooked well.