Gahat Dal (Kulthi Dal)

Kulthi dal that is produced in the hills of Uttarakhand is quite beneficial for health. It is also cultivated in Kerala, Andhra Pradesh, Karnataka and Tamil Nadu. The effect of Gahat is hot, that is why the people of Uttarakhand prefer Gahat Dal Soup in winters.

Kulthi / Horse Gram is a good source of iron. Gahat seed is very beneficial in stomach and kidney related disease. In Ayurveda Gahat seed is considered as a panacea for the treatment of appendicitis.

Ingredients:

• 1 cup Gahat Dal (Kulthi Dal)
• 1 medium onion, finely chopped
• 2-3 green chilies, slit (adjust to taste)
• 1-inch piece of ginger, grated
• 2-3 cloves of garlic, minced
• 1-2 medium tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 2 tablespoons cooking oil or ghee
• 3-4 cups water (adjust for desired consistency)

Preparation Steps

Soaking the Dal:

• • Rinse the Gahat Dal thoroughly under running water to remove any impurities.
  • Soak the dal in enough water for 4-6 hours or overnight. This helps soften the dal and reduces cooking time.

Cooking the Dal:

• • After soaking, drain the water and place the dal in a pressure cooker.
  • Add 3-4 cups of fresh water and a pinch of salt.
  • Pressure cook the dal for about 3-4 whistles or until soft. If cooking in a regular pot, it may take longer (about 30-40 minutes) to become tender.

Preparing the Tempering (Tadka):

• • In a separate pan, heat the oil or ghee over medium heat.
  • Add cumin seeds and let them splutter.
  • Add finely chopped onions and sauté until they turn golden brown.
  • Incorporate minced garlic, grated ginger, and slit green chilies. Sauté for another minute until fragrant.

Adding Tomatoes and Spices:

• • Add chopped tomatoes to the pan and cook until they become soft and mushy.
  • Stir in turmeric powder, red chili powder, and salt. Cook for a couple of minutes until the spices are well combined.

Combining Dal and Tempering:

• • Add the cooked Gahat Dal to the pan with the tempering. Mix well to combine all ingredients.
  • Adjust the consistency by adding water if necessary. Let it simmer for about 5-10 minutes, allowing the flavors to meld.

Garnishing and Serving:

• • Taste and adjust seasoning if needed.
  • Garnish with freshly chopped coriander leaves.
  • Serve hot with steamed rice or Indian bread (roti, chapati) for a wholesome meal.

Additional Tips:

• For added flavor, you can include a squeeze of lemon juice before serving.
• Gahat Dal pairs wonderfully with a side of sautéed vegetables or a salad to complete the meal.
• This dal can also be prepared in advance and stored, as the flavors tend to deepen over time.