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Kumaoni Recipes

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
Rajma-1/4 cup
Lobia- 1/4 cup
Kala Chana-  1/4 cup
Kabuli Chana- 1/4 cup
Whole Urad- 1/4 cup
Bhatt- 1/2 cup
Corriander powder-1tsp
cumin powder-1tsp
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
 Bhaang ki Chutney


Bhaang (Hemp) seeds- 1-2tbsp
Corriander leaves(optional)- 1/2 cup
Green chillies- 2-3 nos.
Yoghurt- 1/2 cup
or juice of  lemon- 2-3 tb sp.


1.  Roast bhaang seeds in a dry pan till they crackle.

2.  Grind together with dhaniya , green chillies, salt and  yoghurt.

3. In place of yoghurt, lemon juice can be used. Strain the chutney to remove the coarse covering of bhaang seeds.

contributed by: Monika Bhandari


Semolina (Sooji) - 2 cups
Curd - 1 cups ( well churned)
Butter Oil (Ghee) 250 grams
Sugar 50 grams ( grounded to a fine power)
Banana one ( made into pulp)


1. Mix thoroughly the Semolina with 50 grams Ghee and add the banana pulp.    Mix again to a uniform consistency. Put aside.

2. Take the curd add the sugar power and mix well. Soak semolina mix in curd mix. Keep aside for about 10 -20 minutes, depending upon the ambient temperature.

3. Place an iron frying pan (kadhai) on a moderate flame. Pour about 200 grams ghee on it. When the ghee gets moderately hot make thick jalebies with the semolina paste. Cook for about 5 to 10 minutes by turning repeatedly to the opposite side till reddish brown .

4. When both sides are cooked decant and takeout the singhals. Put off the flame when all singhels are cooked. Garnish with cardamom powder and serve hot.

contributed by:Mrs J. Naithani
 Bhatt ki Churdkani


Black Bhatt- 1 cup
Onion-  1  medium
Jeera- 1/2 tsp
Dhaniya powder- 1tsp
Jeera powder- 1 tsp
Rice paste or plain flour
Chilli powder- 1/2 tsp
Oil-2 tbsp
Salt to taste
Water-4 or 5 cups


1.  Soak bhatt overnight.

2.  Heat oil in a karahi. Add jeera, chopped  onion and soaked bhatt together in the karahi and fry till the onions start getting brown.

3.  Now add 1-2 tsp of plain flour and fry again for few minutes. Put haldi dhania,  jeera powder and chilli powder. Fry for few more seconds.

4.  Add 4 cups of water and cook on high flames. Cover and simmer for 30-40 mins or till  bhatt is soft and curry is thick. The color of churkaani should be dark greenish black. It is served with hot steamed rice.

contributed by: Monika Bhandari


Semolina (Sooji) - 2 cups
Curd - 2 cups ( well churned)
Butter Oil (Ghee) 150 grams
Cooking Soda 1/4 tsp
Saunf 1 tsp
Sugar 1 1/2 cups ( grounded to a fine power)
Dry fruits(assorted) 25 grams ( cut to thin, slender, long pieces)


1. Mix thoroughly the Semolina with the cooking soda along with one tsp. ghee. Add the curd and mix well into a uniform paste.

2. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee on it. When the ghee gets moderately hot add saunf and the semolina paste to it. Reduce the flame. Cover the frying pan.

3. Cook like a pancake for about 15 to 20 minutes. Occasionally removing the cover and tossing the cake upside down. Continue till both sides of the cake turn reddish brown. If needed add few more teaspoon ghee.

4. When both sides are cooked add the sugar. As the sugar melts and gets absorbed by the pancake, put off the flame. Garnish with dry fruits and serve hot.


Horse gram ( Kala chana) whole - 1 cup
Mix of Arhar, moong, and chana daals - 2 cups
Oil or Ghee - 1/2 cup
Garlic - 10 cloves
Ginger 2 cm. Piece
Ajwain 1 tsp
Green chillies 3 to 4
Cummin seeds - 1 tsp
Black pepper - 4 nos.
Cinnamon - a 1.27 cm piece
Clove - 4 nos.
Asafoetida - a pinch
Dry coriander powder - !/2 tsp
Turmeric powder - 1/2 tsp
Red chillies powder - !/2 tsp
Water - 2 cups
Salt - 3 tsp or to taste

1. Put the frying pan on a moderate flame. Pour one-teaspoon oil. When the oil gets hot put a tarka of heeng (asafoetida) and ajwain in the hot oil. When tarka is ready add two cups water and salt to taste.

2. When the water starts boiling then add the mixture of all the pulses (daals). Cover with a lid and cook for about 10 minutes on a moderate flame. If the water gets dried up add some more water.

3.Crush and grind the pulses mix with a ladle. Continue doing this till the pulses mix does not stick to the ladle.

4. Now apply some oil on a thali and pour the cooked pulses mix on it. Spread uniformly, and allow it to cool. On cooling and solidifying cut it into small cakes called badil.

5. Fry these badils in oil on a steel tawa. Serve on a plate with sweet& sour chutney and  garnish with coriander leaves and grated coconut.


Black soya bean (black bhatt)whole - 2 cup
Horse gram (kala chana) whole 1 cup
Gautk ( Kulthi)l - 1/2 cup
Urd whole and Rajmah whole - ½ cup
Green masala:
Garlic 8 to 10 cloves
Onion one
Ginger 2 cm piece
Dry masala:
Cummins seeds - 1 tsp
Black pepper - 4 nos.
Cinnamon - a 1.27 cm piece
Clove - 7 nos.
Ilachi 5 nos.
Red chillies whole - 4 to 5
Coriander powder (dhania) 1 tsp
Poppy seeds ( khaskhas) 1 tsp
Rice thickener
Rice powder 1 tbs
Salt - 2 tsp or to taste
Water one cup
Ghee- 2 tbs
Shah jeera- ½ tsp
Coriander leaves ½ cup

1. Wash the daals and soak them in water for about two hours. When the seeds have become well soaked, boil them with water in an iron utensil. Cook for about one and a half to two hours. Longer the daals are cooked the tastier the broth becomes. Alternately the daals can be cooked in a pressure cooker for 30 to 45 minutes.

2. Remove the seeds and keep the liquid broth aside. Grind all the green and dry masala into a uniform paste in little water. Mix t rice powder, salt and water to make the rice thickener.

3. Add the masala paste to the rice thickener. Put an iron frying pan on a moderate flame. Pour the liquid broth and masala paste with the rice thickener. Cook for about ten minutes to get Thathawani.

4. Take a karchi, pour the ghee and allow it to get hot. Put shah jeera in the hot oil. Add the tarka to the Thathawani. Garnish with ghee and coriander leaves if desired.