A very appetising and highly nutritious dish made from a mixture of of dals. It is typically eaten in winters along with steamed rice and bhang ki chatni. It is usually made in iron Kadahi
Gahat- 1/2 cup
Lobia- 1/4 cup
Kala Chana- 1/4 cup
Kabuli Chana- 1/4 cup
Whole Urad- 1/4 cup
Bhatt- 1/2 cup
red chiili powder-1/2 tsp
Garam masal-!/2 tsp
Whole red chillies
Salt to taste
1.Soak all the dals overnight and next day boil them in plenty of water till soft.
2.Mash the dals well and strain the Ras ie. the stock. Mash and strain the remaining pulp again till the water runs clear.
3.Put the stock on heat and keep boiling till it starts to thicken.
4. While boiling add turmeric, corriander powder, cumin powder, red chilli powder
garam masal and salt to the ras.
5.When Ras is gravy like consistency, take off from heat.
6.For tadka(tempering), heat ghee, put whole red chillies, pinch of aesafoetida (heeng),jeera, gandherni and jamboo. Allow to crackle and pour over Ras. Serve with lots of ghee and bhaat.(rice)
contributed by: Monika Bhandari