• 1 cup – gahat or kulath (horse gram).
• 4 to 5 Cloves – garlic.
• 1/2 inch piece – ginger.
• 3 to 4 nos – green chillies.
• 1 tsp – jakhiya or cumin seeds.
• a pinch – asafoetida.
• 1/2 tsp – dry coriander powder.
• 1/4 tsp – Turmeric powder.
• 3 cups – water.
• 1/2 cup – oil ( preferably mustard oil).
• 2 tsp – salt.
- Soak the gahat daal in water overnight. If using arhar daal, soak for 1-2hrs. In the morning wash and rub the daal in running water so that it is free of seed covering (chilka).
- Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.
- Place a tawa on a moderate flame.
- Put some oil and make thick pancakes (like cutlets) daal paste.
- Use only half of the paste for making the cakes.
- Mix water with the remaining paste making it of pouring consistency.
- Heat oil in a pan and add jakhiya seeds and heeng.
- Now add gahat paste, turmeric powder, dry coriander powder and salt.
- Cover and cook for about 10 minutes on slow fire.
- Add the gahat cakes to the gravy and continue simmer for another ten minutes.
- The gravy should have pouring consistency.
- If thick add some more water and heat till it boils.
- Garnish with pure ghee and chopped coriander leaves.
- Serve with steamed rice.
Recipe courtesy of Shailee Chathrath