Gahat dal | kulath dal recipe.
Gahat dal, kulthi, and horsegram are famous hill dishes of Uttarakhand rich in nutrition. Due to its medicinal properties, it is consumed in large quantities in the mountains. Gahat is used in the mountains during the winter season. Because its tausir is hot (hot to eat), by using it, the body’s temperature can be maintained. Rich in nutrients, this pulse provides energy to the body in the winter.
About gahat dal.
Gahat dal is known by many names. In Hindi, it is known as kulthi; in English, horse gram. The botanical name of gahat is Macro teloma uniflorum. India is a country of diversities; it is known by different names in every state. In Uttarakhand, Kulthi is known as Gahat and Gauth.
Health Benifits of gahat dal. (horsegram)
Gahat dal, known as a nutritious diet, is very useful for the body and has a great taste. In Uttarakhand, it is used as medicine.
When I was about 10 years old, gahat was grown in large quantities in the village. Due to the lack of a good medical system in the mountains, minor diseases were cured with home remedies. The elders of the village used to advise people to eat gahat dal, especially when they had kidney stones. Whoever had problems used to get cured. Health benefits of gahat dal -:
1 . Kidney stones :
Gahat dal is very beneficial for kidney stones. This dal, rich in antioxidants and paniphenols, works to prevent cellular calcification by removing dirt from the body. Soaking lentils regularly, eating them raw, and making and drinking soup after making lentils can completely eliminate or reduce kidney stones.
2 . Beneficial in Constipation:
Moving away from the peace and working life of the village towards the cities and busy lives has affected the diet of the common man, due to which there is a problem of diseases like constipation. ConstA bad effect of constipation can cause skin rashes and other diseases in the body. Gahat dal is rich in fiber.
3 . Benificial for cough and cold.
Gahat dal is warm in nature, which helps in maintaining the body temperature. Gahat protects us from the common cold, cough, and infections. during winter. beneficial for coughs and colds. This is unusual if it is the winter season and there is no cough or cold. When we were young, when we used to have coughs and colds, Gahat Paratha (Patwada) along with ground salt in silbatte was available at home, and coughs and colds used to go away.
4 . to lose weight.
Gahat daal that is rich in fibre is also helpful in reducing obesity. If you make lentil soup, drink soaked water, or consume lentils in food, they take more time to digest, so you feel less hungry.
more health benefits of kulthi dal
Pahadi Gahat dal recipe.
Gahat daal, a pulse made in Uttarakhand, is prepared in its own way in the Garhwal and Kumaon regions. Gahat dal made in Pahari style is given a special flavour by adding Jambu and Gandherin in Kumaon. and in the Garhwal region Jakhya and Faran, they enhance its taste even more. These unique types of aromatic herbs are full of flavour and nutrients. It is very easy to make gahat daal. Before making it, soak it for four to five hours and put it in a pressure cooker. Cook it on medium heat until three whistles sound. The cooking method has been explained step by step in detail. The combination of mountain herbs in this makes the dal delicious.
How to cook gahat dal (horsegram) ?
1 . Clean and wash lentils, and keep them soaked for four to five hours before making lentils.
Note: Sieve and clean the ghat dal that you are using at home; there are small pebbles in it.
2 . Put the dal in a pressure cooker and add two spoons of ghee, one chopped tomato, one chopped onion, garlic, ginger, red chilli powder, turmeric powder, and salt.
Note: You can also make it without the onion, tomato, and garlic.
3 . Close the lid of the pressure cooker and cook on low heat for two to three hours.
4 . After 3 whistles, open the lid and mash the dal with a ladle to thicken the dal.
Note: You can also use a rice flour for thicken.
5 . Heat oil in a ladle for tempering. As soon as the oil is hot, add the jakhya and farad (pahadi jadi) and fry till fragrant, then add it to the lentils.
6 . Mix the lentils and garnish with coriander leaves.
7 . Serve gahat dal with hot rice.
Pahadi gahat dal
- 1 Cup Kulti
- 1 Chooped onion
- 1 Chopped tomato
- 1" Piece Ginger
- 10 Cloves Garlic
- 1 tbsp Coriander powder
- 1/2 tbsp Termeric powder
- 1/2 tbsp Red chilli powder
- 2 Green chili.
- 1/2 tbsp mango powder.
- 1 tbsp Rice flour.
- 1/4 tbsp Hing powder.
- Salt as per taste.
- 2 tbsp Ghee.
- 2 tbsp oil.
- 1 tbsp jakhya , farad.
- 2 tbsp Green coriander leaves.
- Clean and wash lentils, and keep them soaked for four to five hours before making lentils.
- Put the dal in a pressure cooker and add two spoons of ghee, one chopped tomato, one chopped onion, garlic, ginger, red chilli powder, turmeric powder, and salt.
- Close the lid of the pressure cooker and cook on low heat for two to three hours.
- After 3 whistles, open the lid and mash the dal with a ladle to thicken the dal.
- Heat oil in a ladle for tempering. As soon as the oil is hot, add the jakhya and farad (pahadi jadi) and fry till fragrant, then add it to the lentils.
- Mix the lentils and garnish with coriander leaves.
- Serve gahat dal with rice.