Pahari Style Phanu Recipe – A Flavorful Mixed Dal from the Hills of Uttarakhand
Pahari Style Phanu, a hearty and aromatic dish from the North Kumaon region of Uttarakhand, is a delicious, protein-rich mixed dal recipe that beautifully combines Toor dal (Arhar dal) and Urad dal. This dish, known for its simplicity and comfort, is packed with flavors from the earthy lentils and the pungent tadka, creating a perfect balance. The dish is enjoyed with phulka (Indian flatbread), Aloo Baingan Ki Sabzi (potato and eggplant curry), and Mooli Raita (radish yogurt salad) for a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup (soaked in water for 2 hours) |
| White Urad Dal (Split) | 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 (Haldi) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Ginger | 1/2 inch (finely chopped) |
| Garlic | 2 cloves (finely chopped) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green Chilli | 1 (slit) |
| Mustard oil | 1 teaspoon (for tadka) |
Preparation Time
- Soaking Time: 2 hours
- Cooking Time: 35 minutes
- Total Time: 155 minutes (including soaking time)
Servings: 4
Cuisine: Uttarakhand – North Kumaon
Course: Lunch
Diet: High Protein Vegetarian
Instructions
Step 1: Preparing the Dals
Start by soaking the Toor dal (Arhar dal) and Urad dal (White Urad dal) for 2 hours. This softens the dals and reduces cooking time. Once soaked, drain the water and keep them ready.
Step 2: Cooking the Dal
In a pressure cooker, add the soaked dals along with finely chopped tomatoes, ginger, garlic, turmeric powder, and salt. Close the lid of the pressure cooker and cook the dal on medium heat for about 6 whistles, or until the dals are soft and tender.
Once the pressure cooker cools down, release the pressure naturally, then open the lid. Place the cooked dal back on the stove. Add a pinch of asafoetida (hing) and adjust the salt according to your taste. You can also add a little more water to adjust the consistency of the dal. Mash the dal lightly to achieve a creamy texture.
Step 3: Preparing the Tadka (Tempering)
To make the tadka, heat mustard oil in a tadka pan. Once the oil is hot, add cumin seeds (jeera), slit green chilli, chopped ginger, and garlic. Allow the spices to sizzle and cook for a few seconds, releasing their aromatic flavors.
Step 4: Combining and Serving
Pour the prepared tadka over the cooked dal and give it a good mix. The mustard oil and spices will infuse the dal with a rich flavor. Let it simmer for a minute to allow the flavors to meld together.
Serve the Pahari Style Phanu hot with phulka (Indian flatbread), Aloo Baingan Ki Sabzi (potato and eggplant curry), and Mooli Raita (radish yogurt salad) for a traditional and fulfilling meal.
Tips for a Perfect Pahari Style Phanu
- Soaking the Dals: Soaking the dals before cooking helps to reduce cooking time and makes the dal softer. Always soak the dals for at least 2 hours.
- Adjust the Consistency: The consistency of Phanu should be creamy. If the dal is too thick, add some water to achieve the desired consistency.
- Flavorful Tadka: Mustard oil adds a distinct flavor to this dish. If you don’t have mustard oil, you can use ghee or vegetable oil, but mustard oil gives it the authentic taste.
- Spice Level: Adjust the number of green chillies based on your preferred spice level. You can add more for a spicier dish or reduce the amount for a milder version.
- Serve Fresh: Phanu tastes best when served hot, accompanied by fresh phulkas and a side of vegetable curry.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 30 g |
| Fiber | 10 g |
| Fat | 4 g |
| Sodium | 100 mg |
| Potassium | 300 mg |
Pahari Style Phanu is not just a meal, but a culinary journey into the heart of Uttarakhand’s traditional flavors. With its rich blend of lentils, aromatic spices, and the robust tadka, this dish is sure to become a family favorite. Enjoy it with a side of fresh phulka and a vegetable curry for a wholesome and satisfying lunch.
