Recipe

Indian Horse Gram Soup (Gahat Dal ka Soup)

2 years ago

#Uttarakhand #Healthy #Indian #Dal #Horse gram #Superfood #soup #Ayurvedic

Gahat Dal (Kulath /Horse Gram) is a staple food in the hilly regions of Garhwal and Kumaon. This dish is prepared by boiling Gahat dal first and then tempered later. Dal is perhaps one of the quintessential parts of an Indian diet. This lentil is loaded with dietary fibre, vitamins, and minerals and is low in calories, which makes it a superfood. Gahat Shorba is very nutritious and beneficial for diabetic and kidney stone patients.Gahat Dal (Kulath /Horse Gram) is a staple food in the hilly regions of Garhwal and Kumaon. This dish is prepared by boiling Gahat dal first and then tempered later. Dal is perhaps one of the quintessential parts of an Indian diet. This lentil is loaded with dietary fibre, vitamins, and minerals and is low in calories, which makes it a superfood. Gahat Shorba is very nutritious and beneficial for diabetic and kidney stone patients.

Nutritional Advantages of Indian Horse Gram Soup (Gahat Dal ka Soup)

Nutritional Advantages

High in Fiber content, Kulith is super beneficial for people with Diabetes, and heart disease.
Kulith has astringent and diuretic properties. It prevents and cures kidney and gall bladder stones.
It is known to be effective for weight loss.
May reduce blood sugar level
May help in skin disorders.
it is extremely beneficial for cold and flu.
Lowers Blood pressure
Lower Cholesterol levels
source of Vegan Protein
Gluten Free, Nuts and Soy free
Good in pregnancy (after consulting physician)

Region: Uttarakhand

Nature: Soup

Cuisine: Indian

Prep Time: 10 Min

Cook Time: 25 MIn

Total Time: 35 Min

Serves: 4

Main Ingredients:

Items	Quantity
Gahat dal	200 gm
Jakhiya	½ tsp
Jumbu	½ tsp
Salt	to taste
Turmeric	1 tsp
Red chili powder	½ tsp
Black peppercorns	1 tsp
Green chili	2 no
Ginger, chopped	1 tbsp
Garlic, chopped	1 tbsp
Ghee	2 tbsp
Cilantro	for garnish
Cream	for garnish

Main Methods:

Clean, wash thoroughly dal in running water and soak dal for 1 hour.
In a pressure cooker or in a sauce pot add dal with 6 cup water, green chili, chopped ginger, chopped garlic, salt, red chili, peppercorns, and turmeric powder.
Give it a nice stir. Put the lid on the cooker/sauce pot and let Gahat dal boil.
Cooke it over low heat until boiled properly or up to 4-5 whistles (if cooking in a pressure cooker).
Switch off the gas stove and keep it aside to let the dal cool
When dal is cool or a room temperature, Grind the dal in the mixer.
Pour dal again to the pan in which boil and again put it on medium flame.
Heat the pan on a medium and pour ghee to the pan and let it warm.
Once the ghee is hot, add Jakhiya and Jumbu (both local herbs)into it. and immediately temper dal with it.
Give a nice stir to the dal and bring it to boil.
Stir occasionally to avoid sticking to the bottom.
Simmer the above mixer in low heat for 10-15 minutes.
Garnish with cilantro and cream.
Serve it hot.