Phaanu

Phaanu

Phaanu

Veg

Slow-cooked broken-down horse gram — gahat (horse gram / kulth) soaked overnight, then cooked on a low flame for hours until the lentils have completely broken down into a thick, coarse, rustic dal. Unlike the tempered kulth-ki-dal of the foothills, phaanu is finished with ghee and dried ginger only — no garlic, no onion in the traditional Garhwali Brahmin version. The slow disintegration of the gahat creates a deeply earthy, protein-dense, almost sludgy dal that is ladled over mandua ki roti. The defining lentil preparation of the high Garhwal villages.

Cuisines

Kumaoni Garhwali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

1/2 cup gahat dal (horse gram)
3 cups water
1 tablespoon mustard oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash and soak the gahat dal in water overnight or for at least 6-8 hours.
  2. 2 Drain the soaked dal and transfer it to a pressure cooker with 3 cups of water.
  3. 3 Cook the dal in the pressure cooker for about 4-5 whistles or until it becomes soft.
  4. 4 Heat mustard oil in a pan over medium heat.
  5. 5 Add cumin seeds and let them splutter.
  6. 6 Add chopped onions and sauté until they turn golden brown.
  7. 7 Add minced garlic and grated ginger, sauté for another minute.
  8. 8 Add chopped tomatoes and cook until they become soft and the oil starts to separate.
  9. 9 Stir in turmeric powder, coriander powder, red chili powder, and salt.
  10. 10 Add the cooked dal to the pan and mix well.
  11. 11 Let it simmer on low heat for about 10-15 minutes, stirring occasionally.
  12. 12 Sprinkle garam masala and mix well.
  13. 13 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic flavor, cook the dal in an iron kadhai instead of a regular pan.