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A typical Kumaoni dish which can be made out of any lentil like Urad, Moong etc. Here is a recipe for
Dubka made from Moong daal. The dish has a very ethic flavor and is normally had with rice. Since it is
almost like a hot soup it is tastes great in winters.
Ingredients:
Split Moong Daal 200 grams
Cumin seeds 1/4 Tea spoon
Mustard seeds 1/4 teaspoon
Turmeric powder 1/2 Tea spoon
Green chilies 3 in number
Coriander Leaves (chopped) ¼ bunch
Oil 2 table spoon
Salt To taste
Seasoning (Tampering)
Red Chili powder 1/2 Tea spoon
Whole Red Chilies 4 in number
Ghee (clarified butter) 1 table spoons
Asafetida (hing) 1 pinch
Method:
Wash and soak the Moong daal in water for 3-4 hours (overnight for best results).
Grind the soaked daal into thick paste using a mixer/grinder.
To the dal paste and 500 ml add water and make a liquid solution.
In an iron karahi (deep pan) pour oil and heat well.
Add cumin and mustard seed and wait for them to crackle.
Add chopped green chilies and cook for one minute.
Add turmeric power and cook for one minute.
Add the liquid made of “Moong dal” and water.
Add salt.
Bring it to boil and reduce the heat and cook on low for 10 minutes or till it becomes consistent.
Seasoning
Add ghee in a small pan.
Add whole red chilies, chilly powder and asafetida (hing).
Once the chilies give burnt smell, season the “karaal” with this mixture
Garnish with cilantro.
