Garhwal ka Fannah

A n Uttarakhandi dish by origin, Garhwal ka Fannah is made of horse gram. Known to be an extremely nutritious source of protein, horse grams have found their way into Indian cuisine through centuries. In fact, the ingredient is often prescribed to diabetic patients since it is known to bring down insulin levels in the blood and regulate it constantly.

The dish is also a healthy alternative to other fried vegetable recipes that demand considerable oil. The main ingredients that go into it are dried red chillies, ginger and garlic paste, mustard oil, red chilli powder, and some coriander leaves. Interestingly, Mussoorie is known to have eateries that cook up heavenly Garhwal ka Fannah dishes, with a constant spate of customers demanding more and more of it. Very similar to the famed Tadka Dal in appearance, the dish is often savoured with hot Rotis or Parathas.

The dish is also supposed to be a rich source of antioxidants, which aids in digestion and other bodily functions. The flavour profile for this dish draws similar notes to the famed Dal Makhani. The combination of ginger garlic paste enhances the taste of this dish. Tomatoes and thick cream for the next set of complementary ingredients that make this dish unique. The acidic nature of the tomatoes are undercut by the cream. But a crucial step for preparing this dish is to soak the lentils overnight. This ensures a quick process the next day, since the recipe takes a maximum of half an hour to cook.