Dubke
Veg
Vegan
A whole-legume broth unique to Kumaon — black gram (kala urad) or local beans cooked with very little spicing beyond turmeric, coriander seeds, and a mustard-seed tempering in mustard oil. Thinner than a dal, dubke is poured liberally over rice like a flavourful stew — a comfort staple in Kumaoni winter meals.
Cuisines
Kumaoni
Garhwali
Best for
Lunch
Dinner
Build a full meal around Dubke
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Black Gram , whole |
|
1 cup | Water |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Salt |
Instructions
- 1 Wash the black gram thoroughly and soak it in 1 cup of water for 4-5 hours or overnight.
- 2 Drain the soaked black gram.
- 3 In a heavy-bottomed pan, heat ghee over medium heat.
- 4 Add cumin seeds and allow them to splutter.
- 5 Add turmeric powder, red chili powder, and coriander powder. Stir briefly to combine.
- 6 Add the drained black gram to the pan and stir well to coat with the spices.
- 7 Add salt and 2 cups of water to the pan.
- 8 Bring the mixture to a boil, then reduce the heat to low and cover the pan.
- 9 Simmer for 30-40 minutes, stirring occasionally, until the black gram is cooked and the mixture thickens to a porridge-like consistency.
- 10 Serve hot with steamed rice or roti.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.