Thhatwani
Veg
Vegan
Thhatwani is a traditional Garhwali dish made with a variety of lentils and cereals, cooked together with spices. It is a wholesome and filling dish, often enjoyed with rice or roti.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 1 cup | toor dal (split pigeon peas) |
| 1 cup | water |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | buttermilk |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the toor dal thoroughly and soak it in water for 30 minutes.
- 2 Drain the soaked dal and transfer it to a pressure cooker.
- 3 Add 1 cup of water to the dal and pressure cook for 3-4 whistles or until the dal is soft.
- 4 In a pan, heat ghee over medium heat.
- 5 Add cumin seeds and mustard seeds to the hot ghee and let them splutter.
- 6 Add a pinch of asafoetida, turmeric powder, and red chili powder to the pan and stir well.
- 7 Pour the cooked dal into the pan and mix well with the spices.
- 8 Add salt to taste and allow the mixture to simmer for 5-7 minutes.
- 9 Gradually add buttermilk to the dal while stirring continuously to prevent curdling.
- 10 Cook the mixture for another 5 minutes on low heat.
- 11 Garnish with chopped coriander leaves before serving.
Tips
For a richer taste, add a small piece of jaggery while simmering the dal.