Gahat ki Daal
Introduction
Himachal Pradesh Has Long Been A Popular Travel Destination For People From Across The World Who Want To See The Mountains And Enjoy The Soothing Chilly Breeze That Instantly Makes People Happier. One Such Meal That Will Quickly Become Your Go-To Comfort Food Is Gahat Ki Dal. The Curry Is Then Slowly Simmered After The Horse Gram Dal Has Been Boiled In A Stew Made Of Regional Spices.
Flavours and Cultivation:
Pahari Herbs : The Flavor Of This Meal Is Truly Pahari Thanks To This Herb. It Is Well Known That Gahat, Or Horse Gram Dal, Can Treat Diarrhea, And Conjunctivitis, Lower Cholesterol And Even Help With Weight Loss.
Cultivation: The Legume Gahat Ki Dal, Also Known As Pahadi Gahat, Is Widely Cultivated In Uttarakhand And Many Other Indian States. Gahat Ki Dal, Also Known By Its Scientific Or Binomial Name Macrotyloma Uniflorum, Is A Native Of Tropical Southern Asia. A Dish That Is Packed And Is Also Known As Horse Grams, Kulthi Beans, Madras Grains, And Gahat Ki Dal.
Recipe:
step 1: Wash, Rinse, And Soak The Gahat In Water For 4 To 5 Hours.
step 2: In A Pressure Cooker, Combine The Dal, Water, Green Chili, Grated Ginger, Garlic, Salt, Red Chili, And Turmeric Powder. Mix It. Put The Lid On.
step 3: Cook The Dal For 3 To 4 Whistles Over Low Heat. Allow Natural Pressure Relief To Occur.
step 4: Start The Heater. Start The Dal's Simmering Process On Low Heat.
step 5: Mix Rice Flour And Water To Create A Slurry Or Paste. Along With Jumbo And Gandrain, Add It To The Dal That Is Boiling. Mix Well.
step 6: To Temper The Dal, Heat The Ghee In A Small Tadka Pan. Add The Cumin Seeds And Asafoetida. Then, Add The Dal And Combine Well.