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Rus is a great delicacy of Kumaon region. It is very nutritious as it consists of a mixture of various pulses
(great source of protein and iron as it is cooked in a iron vessel). The magic of taste in Rus comes from
small amount if ghee that must be put of Rus while eating. The cold weather of the region makes it a hot
favorite during the winters, however can be had in any season as usual goes great with boiled rice.
Ingredients
Bhatt 75 grams
Gahat 50 grams
Rajma (kidney Beans) 50 grams
Black Gram 50 grams
Urad 50 grams
Rice Powder or wheat flour 25 grams
Ginger 25 grams
Garlic 4 cloves
Cloves (luvang) 5 cloves
Chilly Powder 1 tea spoon
Black pepper 1 tea spoon
Cumin Seeds 1 tea spoon
Oil 2 table spoons
Salt to taste
Garish
Garam Masala 1 teaspoon
Coriander leaves chopped ¼ bunch
Ghee ¼ spoon per serving
Method:
Mix the all the pulses (daals, lentils) in big pot with excess water overnight.
After soaking boil the daals in pressure cooker with some salt, boil it nicely to get a daal stock.
Separate the daal stock (extract) from the daals.
With the rice power and warm water make a fine paste or if using wheat, dry roast the wheat in little bit of
oil till it turns light brown.
Make a thick paste of ginger, garlic, cloves and black pepper.
Heats oil in an iron pan (preferably iron karahi) and add cumin seeds.
When the seeds crackle add the paste made from ginger, garlic, cloves and balck pepper.
Fry till becomes light brown.
To the fried paste add the daal stock in the pan and bring it to boil
Add rice paste or roasted wheat flour for thickening.
Cook for about 10 minutes or till the Rus becomes consistent.
Garnish by sprinkling garam masala and chopped coriander
Special tip: Serve in a soup bowl (katori) and ¼ spoon of ghee on top.
My experience is that it tastes best with white rice.
