Bhaat ki Daal is a traditional dish from the Indian state of Uttarakhand. It is a simple and nutritious meal made with split black lentils (urad dal) and rice. The lentils are soaked overnight and then boiled with rice and aromatic spices such as cumin, coriander, and turmeric. The dish is typically served hot with a dollop of ghee on top and can be accompanied by some vegetables or a side dish of your choice. Bhaat ki Daal is a staple food in Uttarakhand and is often enjoyed as a comfort meal during cold winter days.
If you're looking for a simple yet nutritious meal that's easy to make and packed with flavor, look no further than Bhaat ki Daal. This traditional dish from the northern Indian state of Uttarakhand is a staple food in the region and is enjoyed by locals and visitors alike.
Ingredients for Bhaat ki Daal
1 cup black beans, soaked overnight
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tsp cumin seeds (jeera)
1/4 cup whole wheat flour
1 tsp turmeric powder (haldi)
2 tsp red chilli powder
2 tsp coriander powder (dhania)
2 tsp garam masala powder
Salt to taste
Oil
1 tbsp ghee
How to cook Bhaat ki Daal
Soak the black beans overnight in water.
Heat a kadai on medium heat and add a tablespoon of ghee. Once it starts to melt, add in the wheat flour and roast until it turns light brown. Remove from heat and keep it aside.
In a pressure cooker, heat oil over medium heat and add cumin seeds. Allow them to crackle.
Add chopped onions and garlic and sauté until the onions turn translucent.
Add soaked black beans along with the water, turmeric powder, red chilli powder, garam masala powder, coriander powder, salt to taste, and mix well. Add more water until the beans are immersed well in water at least 2 inches below.
Pressure cook the Bhatt ki Dal for 5 to 8 whistles for about 30 minutes until it is completely done.
Once done, turn off the heat and allow the pressure to release naturally.
Add in wheat flour and keep mixing until the Kumani Bhatt ki Dal is well combined. Add a little water if required and keep stirring until the Kumani Bhatt ki Dal thickens.
Check for salt and adjust the flavor if needed. Once done, turn off the heat and transfer the Kumani Bhatt ki Dal to a serving bowl.
Serve hot with phulka and aloo gobi ki sabzi for a simple Indian lunch or dinner.