Pahari Style Phanu Recipe: A Taste of Uttarakhand
Dive into the rich and hearty flavors of Uttarakhand with this delightful Pahari Style Phanu recipe, which showcases the region’s culinary heritage through its traditional ingredients and cooking methods. This vegetarian dish, packed with protein, makes for an excellent choice for lunch, perfectly complementing your meal with a side of Aloo Baingan Sabzi, Phulka, and refreshing Radish Raita. Enjoy the warmth and goodness of this flavorful lentil dish, bringing a taste of the mountains to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Pigeon Pea Lentils) | 1 cup (soaked in water for 2 hours) |
| Urad dal (Black Gram Lentils) | 1/2 cup (soaked in water for 2 hours) |
| Tomato | 1 (finely chopped) |
| Ginger | 1 inch (finely chopped) |
| Garlic | 4 cloves (finely chopped) |
| Turmeric powder | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Ginger (for tempering) | 1/2 inch (finely chopped) |
| Garlic (for tempering) | 2 cloves (finely chopped) |
| Cumin seeds | 1 teaspoon |
| Green chili | 1 (cut into straight and sinuous pieces) |
| Mustard oil | 1 teaspoon (for tempering) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 10 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 320 mg |
Preparation Instructions
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Soak the Lentils: Begin your culinary journey by soaking the arhar dal and urad dal in water for 1 to 2 hours. This step ensures the lentils soften, leading to a more flavorful and creamy dish.
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Cook the Lentils: Once the lentils have soaked, drain them and transfer them to a pressure cooker. Add the chopped tomato, ginger, garlic, turmeric powder, and salt (to taste). Close the lid of the pressure cooker and cook the mixture until it reaches 6 whistles. This pressure cooking technique helps blend the flavors beautifully.
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Release Pressure: After the sixth whistle, turn off the gas and allow the pressure to release naturally. This gentle release method ensures the lentils are perfectly cooked without being mushy.
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Prepare the Dal: Once the pressure has released, open the cooker and turn the gas back on. Add a pinch of asafoetida, additional salt to taste, and a little water to achieve your desired consistency. Give it a gentle mash with the back of a spoon to mix the flavors thoroughly.
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Tempering: In a separate small pan, heat the mustard oil. Once hot, add the cumin seeds, followed by the chopped green chili, ginger, and garlic. Sauté for about 20 seconds until the garlic turns golden and fragrant. This tempering adds a delightful aroma and richness to your phanu.
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Combine and Serve: Pour the prepared tempering over the cooked dal, mix well, and let it simmer for a couple of minutes to infuse the flavors.
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Serving Suggestions: Serve your Pahari Style Phanu hot, alongside Aloo Baingan Sabzi, soft Phulka, and a cool Radish Raita for a wholesome and satisfying lunch experience.
By making this Pahari Style Phanu, you not only enjoy a delicious meal but also connect with the vibrant culture of Uttarakhand, where every bite tells a story of tradition and love for food. Indulge in the mountain flavors and share this dish with your family and friends to spread the joy of authentic Pahari cuisine!
