Kumaoni Ras
Veg
Vegan
A thin, soupy preparation of whole or split black lentils — less seasoned than dal, simmered with just turmeric, salt, and a mustard oil tempering of cumin and dried red chillies. Ras (meaning 'broth') is the everyday liquid of the Kumaoni thali, poured over rice to moisten it rather than eaten as a stand-alone dish.
Cuisines
Kumaoni
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/2 cup | mixed lentils (such as black gram, kidney beans, and chickpeas) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 tablespoon | mustard oil |
| 1 tablespoon | ghee |
| 1 piece | bay leaf |
| 1 inch | ginger, grated |
| 2 cloves | garlic, minced |
| 1 small | onion, finely chopped |
| 1 medium | tomato, chopped |
| 1 teaspoon | salt |
| 3 cups | water |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Wash and soak the mixed lentils in water for at least 4-5 hours or overnight.
- 2 Drain the soaked lentils and set aside.
- 3 Heat mustard oil in a pressure cooker over medium heat.
- 4 Add cumin seeds and bay leaf, and sauté until the seeds crackle.
- 5 Add chopped onions and sauté until they turn golden brown.
- 6 Stir in the ginger and garlic, and sauté for another minute.
- 7 Add chopped tomatoes and cook until they become soft and mushy.
- 8 Mix in turmeric powder, coriander powder, and red chili powder.
- 9 Add the soaked lentils and mix well with the spices.
- 10 Pour in water and add salt. Stir to combine.
- 11 Close the lid of the pressure cooker and cook for 4-5 whistles or until the lentils are cooked through.
- 12 Once the pressure releases, open the lid and add ghee.
- 13 Simmer for a few more minutes to let the flavors meld together.
- 14 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a pinch of asafoetida (hing) while sautéing the spices.