Pahadi Ras Bhaat: Uttarakhand's Simple, Nourishing Soy Bean Dish

Uttarakhand, a state in northern India, is known for its breathtaking landscapes, diverse culture, and delicious food. The cuisine of Uttarakhand is a reflection of its geography and the traditions of its people. The food is simple yet flavorful and is dominated by the use of locally available ingredients.

Located in the northern part of India, Uttarakhand is a state that shares its border with China and Nepal. It is famous for its stunning tourist destinations, which offer breathtaking views of the snow-capped Himalayan mountain range. Visitors to this region can also enjoy a range of local snacks and cuisine, in addition to the usual Indian fare.

Also Read: How About Some Pahadi Veg Dishes For Memorable Meal?

Ras-Bhaath, also known as Thatwani is a delectable combination of two dishes - Ras and Bhaath - that perfectly complement each other. Bhaath is a commonly consumed dish in many households across India and is simply boiled rice cooked in water. Ras, on the other hand, is a unique dish that originated in the Uttarakhand region of India, which is primarily a hilly area.

The main ingredient used in the preparation of Ras is black soybeans, although a small amount of other whole pulses may also be added. White soybeans can also be used instead of black soybeans, but this will result in a dish that is greyer in colour, rather than the characteristic black colour of Ras.

Ingredients:

• 2 tbsp Bengal Gram
• 2 tbsp Rajma
• 2 tbsp Chickpea
• 2 tbsp Yellow soybean
• 2 tbsp Lobhiya
• 2 tbsp Horsegram
• 2 tbsp Whole Urad Daal
• ½ tsp cumin seeds
• ¼ tsp Asafoetida
• 1 tsp Garam Masala
• ½ tsp Coriander powder
• 1tbsp ginger paste
• 1 tbsp garlic paste
• 4 chopped green Chili
• 1 medium onion
• 2 tbsp oil
• 5 cloves
• 2 cardamom pods
• 6-7 peppercorn
• 1tbsp rice flour
• Salt to taste
• Coriander leaves

Method:

• Wash the lentils and soy beans and then soak them overnight in 4 cups of warm water
• Add both to a pressure cooker along with a cup of extra water, 1.5 tsp salt, and 1 tbsp oil. Cook for  6 whistles
• In a pan, roast cloves, cardamom and peppercorns then grind them to a fine powder.
• In the same pan, heat up some oil. Add cumin seeds and asafoetida. When golden, add green Chilli, and ginger garlic paste. Sauté until golden brown. Then add the onion and cook them they’re soft.
• Add the ground up clove mixtures, garam masala and coriander powder and cook them out.
• Add the lentils and soy beans, and bring the mixture to a simmer. 
• Add salt and mix the rice flour with some water and add it into the Ras to thicken it stirring continuously.
• Garnish with coriander and serve on top of rice.