Gahat Rasmi Badi Recipe (Uttaranchal Kulith Koftas In Tomato Onion Gravy)
Gahat Rasmi Badi, also known as Uttaranchal Kulith Koftas in Tomato Onion Gravy, is a traditional and heartwarming dish from the beautiful hills of Uttaranchal. This simple yet flavorful curry features steamed koftas made from Gahat (also called Kulith or Horse Gram) dal, which are then cooked in a rich and aromatic tomato-onion gravy. Known for its high protein content and health benefits, this dish is not only delicious but also a perfect way to incorporate a nutritious pulse into your everyday meals. It is traditionally enjoyed with hot steamed rice or soft kulchas, making it a wholesome and satisfying lunch option. Let’s dive into the recipe and learn how to make this amazing North Indian delicacy in your own kitchen!
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/Kulith) | 1 Cup (soaked overnight) |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Green Chillies | 2, finely chopped |
| Oil | 1 tablespoon |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Ginger Garlic Paste | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Cinnamon Powder (Dalchini) | 1/4 teaspoon |
| Water | 1/2 cup |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4
Instructions
-
Soak the Dal
Begin by soaking the Gahat (horse gram) dal overnight in water. This step helps soften the dal, making it easier to grind into a paste. -
-
Grind the Kofta Paste
The next day, drain the water from the soaked dal. Transfer the dal to a blender and grind it into a coarse paste. Add turmeric powder, finely chopped green chillies, and a pinch of salt to the grinder. Blend everything until it forms a smooth, slightly grainy mixture. -
Form the Koftas
Scoop a tablespoon of the prepared paste and roll it into small, round balls. Make sure the batter is firm and not too watery to ensure the koftas hold their shape while steaming. -
Steam the Koftas
In a steamer or idli cooker, steam the formed koftas for about 10 minutes, or until they are fully cooked. You can test one by inserting a toothpick – it should come out clean when done. Once cooked, remove the koftas and set them aside. -
Prepare the Gravy
Heat oil in a medium-sized non-stick pan over medium heat. Once the oil is hot, add cumin seeds and allow them to splutter. This will release their earthy aroma, forming the base for the curry. -
Cook the Onions and Ginger-Garlic Paste
Stir in the chopped onions and cook until they become soft and translucent. Then, add the ginger garlic paste and sauté it until the raw smell disappears and the paste turns golden brown. -
Add Tomatoes and Spices
Now, add the chopped tomatoes to the pan. Stir and cook until they break down and become mushy. Once the tomatoes are well-cooked, add red chilli powder, garam masala, and cinnamon powder. Mix everything well to coat the tomatoes in the spices. -
Simmer the Gravy
Pour in the water and allow the mixture to simmer for about 5-7 minutes, stirring occasionally. The gravy should thicken slightly as it cooks. Season it with salt to taste. -
Add the Steamed Koftas
Gently add the steamed Gahat koftas to the gravy, being careful not to break them. Cover the pan with a lid and let the koftas cook in the curry for another 5 minutes, allowing them to absorb the flavors of the gravy. -
Serve
Once the koftas are fully incorporated into the gravy, your Gahat Rasmi Badi is ready to serve! Serve it hot with steamed rice or soft kulchas for a nutritious and satisfying meal.
Tips for Perfect Gahat Rasmi Badi:
- Consistency of Kofta Paste: If the paste feels too watery, add a little rice flour or gram flour to make it firmer, ensuring the koftas hold their shape while steaming.
- Spice Adjustment: Feel free to adjust the spice levels based on your preference. You can add more green chillies or red chilli powder for extra heat.
- Ghee for Extra Flavor: For a more authentic taste, serve this curry with a dollop of ghee on top, which adds richness to the dish.
- Storage: Gahat Rasmi Badi can be stored in the refrigerator for 1-2 days. Reheat the curry gently before serving.
This Gahat Rasmi Badi recipe is an excellent way to enjoy a healthy, protein-packed meal with a burst of rich flavors. The soft koftas combined with the tangy tomato-onion gravy make for a comforting and wholesome dish. Whether you’re planning a weekday meal or a special occasion, this curry is sure to impress your family and friends. Try it today and experience the flavors of Uttaranchal in your kitchen!
