Ras/Thhatwani
A Traditional Delight from Uttarakhand
Ras, also known as Thhatwani in some regions, is a traditional dish from Uttarakhand that embodies the essence of local flavors and culinary heritage. This delectable dish is primarily made from the famous Gahat dal (horse gram) or black gram and is often enjoyed during special occasions and festivities. The preparation of Ras is a delightful experience, highlighting the region’s agricultural bounty and the skills of its people.
This nutritious dish is one of the best things to try in the winter season. It is a fine soup made with a mix of rice paste and lentil stock. Ras, also known as Thhatwani, is very high in protein. It’s a delicious soup made from mixed pulses, which are cooked in an iron vessel. Before cooking, the pulses should be soaked in water overnight, then boiled, and finally cooked with spices and local herbs in an iron kadhai. It’s served hot with steamed rice.
Ingredients:
- Bhatt (Black Soybean)- 50 gm
- Gahat (Horse Gram) – 100 gm
- Rajma-(Kidney Bean) 50 gm
- Lobia (Cowpea) – 50 gm
- Kala Chana (Bengal gram) – 50 gm
- Kabuli Chana (White Chickpea)- 50 gm
- Whole Urad (Black Gram) – 50 gm
- Rice flour- 1tbsp
- Corriander powder-1tsp
- Roasted cumin seeds powder-1tsp
- Red chili powder-1/2 tsp
- Garam Masala-1/2 tsp
- Ghee-2 tbsp
- Whole red chilies-4 to 5
- Cardamom-4 to 5
- Cinamon – a 2 inch piece
- Bay leaf- 3 pieces
- Cloves- 3 to 4 pieces
- Gandherni – 1 inch piece
- Jamboo- 1 tsp. (Cumin seeds- 1 tsp in lieu of Jamboo)
- Salt- to taste
Preparation:
- Soak all the pulses for 6 to 8 hours.
- Boil all those with cardamom and cinnamon in a pressure cooker with plenty of water (just triple the quantity of pulses) for 20 minutes in low heat.
- Mash some of the pulses and strain the stock in a separate vessel.
- Put the stock on medium heat and add turmeric, coriander, cumin, red chili, garam masala powder and salt to it.
- Dissolve rice flour in a separate bowl and add it to the stock.
- Stir it continuously and bring it to a boil.
- Add crushed gandhreni herb in the mixture.
- Cook it for 5 to 10 minutes in low heat till it thickens a bit.
- Remove it from the fire and let it stand for some time.
- Transfer it to the serving pot.
Extra Steps:
- Heat Pure Ghee in a different pan.
- Add Bay leaves, cloves, jamboo grass, asafetida and red chillis and let those splutter.
- Turn the seasoning over the dish.
- Sprinkle roasted cumin seeds powder over the dish.
- Garnish with chopped coriander leaves.
Ras/Thhatwani is more than just a dish; it is a cultural experience that showcases the rich culinary traditions of Uttarakhand. Its wholesome ingredients and robust flavors make it a favorite among locals, embodying the spirit of the region’s farming heritage. Whether enjoyed at a family gathering or a festive occasion, Ras is a testament to the love and care that goes into traditional cooking. So, the next time you wish to explore the flavors of Uttarakhand, do not miss out on this delightful dish!
