Uttarkhand Style Mixed Bhaddu Dal Recipe
It is a high protein dal recipe which is very good for digestion.
Uttarakhand is my favourite summertime holiday spot, and we never miss it. Apart from being a popular tourist destination it similarly shares a popular vegan cuisine. A high protein vegan recipe is a must make for every family which is simply cooked and it helps in digestion especially when you are travelling. Bhaddu is actually an alloy pot they use to soak and cook the lentils for long hours. Hence the name and the local addition of selective ingredients and exploring on making tasty protein meal is highly praised by all.
If you like this recipe, you can also try other Uttarakhand recipes such as
- 1/4 cup Rajma (Large Kidney Beans)
- 1/4 cup White Urad Dal (Split)
- 3 teaspoon Sunflower Oil
- 1 teaspoon Ginger Garlic Paste
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Bay leaf (tej patta)
- 1/4 teaspoon Whole Black Peppercorns
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1/4 teaspoon Coriander (Dhania) Seeds
- 1/2 cup Homemade tomato puree
- 1/4 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Fresh cream
- Salt , to taste
How to make Uttarkhand Style Mixed Bhaddu Dal Recipe
To begin making the Uttarkhand Style Mixed Bhaddu Dal recipe, firstly soak the urad dal and rajma seperately overnight or for minimum 5 hours.
Heat a pressure cooker with water, cinnamon stick, cardamom and lentils, cover it and let it cook till the cooker releases 4 whistles.
Take a medium wok, heat 2 teaspoons of oil, add bay leaf, cloves, whole black pepper, turmeric powder and red chilli powder. Let it cook for about a minute.
Pour tomato puree and let it cook for another 3 minutes. After 3 minutes, add in the ginger garlic paste. Let it cook till the raw smell vanishes.
Next, add the boiled dal to wok and simmer for 8 minutes then add the cream.
Meanwhile heat a spoonful of oil in a tadka pan, add coriander seeds, cumin seeds and let it cook for about 15 seconds. Pour it over the dal, mix and serve hot.