Gahat ki Dal | Kulthi Dal – Uttrakhand Special Recipe

Horse gram/Kulthi dal/ Madras gram/Gahat is one of the most nutritious legumes. Kulthi dal / gahat dal grows in the drylands of tropical countries namely India, Sri Lanka, and Malaysia. 

This legume has marvelous advantages for overall well-being. It contains lots of carbohydrates, protein, iron, and calcium to provide optimal energy, muscle strength, regulated red blood cell synthesis, and fortified bones. 

Kulthi dal/gahat dal is being widely consumed globally today, in the form of the sprouted or boiled seeds, as a health drink made with the ground powder, as well as in traditional Indian dishes like dals, soups, and salads.

It is used in treating various health issues such as jaundice, urinary problems, increased insulin resistance, and promotes weight loss. 

It is widely used in all parts of India, especially in Uttrakhand, Bihar, and southern states. The first time I tried when I was suffering from kidney stone problems. The kulthi dal soaked overnight and strained water helped to treat stone particles. Later the soaked dal was used to prepare the dal pakora.

This dal, I tried when a chef who belongs to Uttarakhand, prepared it at my working place. It was very tasty, the whole day we kept discussing the recipes. It became one of my favorite recipes. 

I am writing the same recipe which I have learned from him. The same recipes he has learned from his mother.

By sharing this recipe, It is just a way of showing gratitude to the home-style cooking. Wow!!!!!

Prep time: 30 mins
Cooking time: 25 mins
Level: easy
Serving: 4

Vegetarian

Ingredients

1. Gahat Dal (Kulthi) – 1 cup
2. Onion (chopped) – 1/2 cup
3. Garlic cloves (crushed) – 3 nos
4. Green chilly (slit lengthwise) – 2 nos
5. Green chilly (chopped) – 1/2 teaspoon 
6. Garlic (chopped) – 1 tablespoon
7. Ginger (chopped) – 1 tablespoon
8. Hing – a pinch
9. Cumin seed : 1/2 teaspoon
10. Turmeric Powder – 1/2 teaspoon
11. Coriander Powder – 1 teaspoon
12. Red chili Powder – ½ teaspoon
13. Salt – to taste
14. Garam masala – 1/2 teaspoon
15. Desi ghee – 2 tablespoon
16. Coriander leaves – 1 teaspoon

Method

1. Clean and remove any kind of stones or dirt from kulthi dal. Wash it twice with water and soak it in water for 30 mins. Strain dal and keep the water separate in a bowl.
2. Heat 1/2 teaspoon ghee in a pressure cooker, add kulthi dal, and stir for a few mins. 
3. Add turmeric powder, salt, slit green chili, and crushed garlic cloves. Stir once, add the strained water, cover and cook till it is completely cooked. 
4. Remove from heat and allow the pressure to settle down.
5. Heat remaining ghee in a kadhai, add hing and cumin seed. Let it crackle.
6. Add  chopped onion, saute it till the onion starts turning brown. 
7. Add chopped garlic, ginger, and green chilly. Bhuno.
8. Add coriander powder and red chilly powder. Bhuno till the ghee starts leaving the edges.
9. Add the cooked dal and stir it for a few mins. 
10. Adjust seasoning and finish with garam masala.
11. Transfer the dal in a serving bowl and garnish with ghee and coriander leaves.
12. Serve hot with steamed rice/roti.