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Devbhoomi ki Poshtik Thaali By AYAAN HUSSAIN

AYAAN HUSSAIN
This dish is very close to my heart as it was taught to me by late mother-in-law during my first winter in the mountains of Uttarakhand. I carry a part of her in every dish I cook, a part of her affection in each attempt to feed the family. In Pahadi regions, people, being more prone to diseases influenced by the harsh climate, have adapted to food habits that help them derive the goodness of nature and one such dish is Gehat Dal with Rai ka Kaapa and Madwa Roti.

Serves3-4

Cooking Time40-50 minutes.

Meal TypeMain Course

View step by step

INGREDIENTS

  • 150gms Finger Millet Flour
  • 50gms Wheat Flour
  • 100gms Gehat Dal
  • 500gms Raai
  • 40gms Rice
  • 2 Onions (finely chopped)
  • 6-7 Garlic Cloves
  • 3 tbsp Ginnger
  • Salt
  • Ajwain
  • Zeera
  • Hing
  • Saabut Lal mirch
  • Mustard Oil
  • Ghee

PREPARATION

  1. 1

    For Madwa Roti- Mix Finger Millet Flour and Wheat Flour, add a tsp ajwain and salt to taste.

  2. 2

    By adding water in small amounts start kneading the dough. Keep it aside for 15-20 minutes, once done.

  3. 3

    Prepare small rotis and apply a tsp Ghee after cooking to make them more supple.

  4. 4

    For Raai ka Kaapa- Add 3 tbsp Mustard Oil to a kadhai.

  5. 5

    Upon heating, add a tsp zeera, pinch of hing, 2 saabut laal mirch, chopped ginger and garlic cloves.

  6. 6

    Add 500gms of Raai and salt to taste. Cover the lid, let it cook in its own water and steam for 10 minutes.

  7. 7

    Once the Raai becomes soft, open the lid and cook on medium flame while continuously stirring.

  8. 8

    Meanwhile, in a grinder, take 40gms soaked Rice and prepare a paste.

  9. 9

    Once the Raai becomes mushy, add ground rice paste, stirring continuously.

  10. 10

    It enhances the texture and volume of Kaapa. 5 mins more on medium flame and Kaapa is ready!.

  11. 11

    For Gehat Dal- Take gms of Gehat Dal, washed properly and soaked for 5-6 hours.

  12. 12

    In a pressure cooker, add a tsp of Mustard Oil, ginger, garlic and a pinch of hing with salt to taste.

  13. 13

    Pressure cook the Dal for 15-20 mins.

  14. 14

    For Tadka- Add 3 tsp Ghee to a small kadai, add a tsp of zeera and let it splutter.

  15. 15

    Add sabut lal mirch, 2-3 garlic cloves, a pinch of hing, a tsp of haldi and chopped onions.

  16. 16

    Let the oil separate and add it to the boiled Dal. Bring it to a boil for another 5 minutes.

  17. 17

    Plate the Gehat Dal, Raai ka Kaapa, Madwa Roti with your salad favourites and voila! Your Poshtik thaali is ready.