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Blessed with fertile lands and scenic beauty, Uttarakhand is among the most sought-after destinations for travel and adventure enthusiasts. Its hilly terrains have communities that cook special dishes with local, high-quality produce that adds charm to the regional cuisine. While the mountains of Uttarakhand have been explored by mountaineers, the Uttaranchal cuisine remains an unexplored gem.
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From gastronomes to globetrotters, people love to capture the scenic beauty of snow-capped peaks while relishing noodles. However, if you are a true blue foodie, you should not be missing out on the local preparations which are not only delicious but nutritious as well. Here is your guide to know various dal preparations across Uttarakhand.
Bhaddu Ki Dal
Chef Pawan Bisht, an independent food consultant and expert on Uttaranchal cuisine, explained in one of his Instagram posts that the dal is named after the pot in which it is cooked, Bhaddu refers to a heavy-bottom pan with a narrow neck. Kidney beans (rajma) and urad dal are cooked together along with whole and powdered spices like cinnamon, cloves, bay leaves, and cardamom. Tomato gravy is composed before pouring dal and rajma in it. The delicacy is garnished with fresh cream and looks quite similar to Punjab’s dal makhani.
Image Credit: Chef Pawan Bisht/ Instagram
Bhatt Ki Churkani
Bhatt ki churkani is a black soybean dal preparation. It is nutritious and tastes delicious when paired with rice or roti. According to the chef, it is a perfect addition to the diet of people trying to manage cholesterol and struggling with digestive ailments. Not only is the dish rich in protein but also free from fat. Enjoy it with steamed rice or roti of your choice.
Image Credit: Chef Pawan Bisht/ Instagram
Pahadi Masran Dal
Pahadi masran dal is a mix of different lentils cooked together. Sabut malka (red lentil), vigna mungo (urad lentil), gahat dal (horse gram), and lobia (black eye beans) are cooked with whole and powdered spices. The chef mentioned on his Instagram that this unique dish can also be prepared by cooking whole pahadi chana, toor dal, whole urad, whole gahat, sabut malka, and more. Serve it with rice, roti, and dry sabzi on the side to complete the meal.
Image Credit: Chef Pawan Bisht/ Instagram
Chainsoo
Chainsoo is a local dal preparation from Uttarakhand, and it can be difficult to digest because the amount of protein is high in it. It is made by cooking black gram lentils or whole urad dal in an iron kadhai. The dal is first roasted and blended into a powder form. Chef Pawan Bisht says that this dish is often relished in winter with chapati and steamed rice. He adds that the dish boasts robust flavours of asafoetida, garlic, and cumin seeds.
Image Credit: Chef Pawan Bisht/ Instagram
Gahat Ke Dubke
When you dive deep into the Uttaranchal cuisine, you will find gems like gahat ke dubke. This authentic dal preparation in Uttarakhand defines how diverse and rich the local cuisine is. This dish can be made using horse gram, black sybean, toor dal, green moong dal, and Bengal gram. After soaking the lentil overnight, it is converted into a coarse paste using mortar and pestle. Apart from the appealing colour, its nutritional value make it a hit among locals.
Image Credit: Chef Pawan Bisht/ Instagram
