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Dubke

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This pahari preparation is made with dal paste and dal pakoras. The type of dal may be arhar, moong, masoor or bhatt.
Ingredients
  Arhar dal/Lentil 1 1⁄2 Cup (24 tbs) (Yellow pigeon peas)
  Cumin seeds 1⁄2 Teaspoon
  Jambu 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Red chilies 2 Medium
  Tomato 1 Medium
  Ghee 1 Teaspoon
  Oil 1 Tablespoon
  Coriander leaves 1 Bunch (100 gm)
  Salt To Taste
Directions

GETTING READY
1. Soak dal for 2-3 hours, then grind to fine paste.
2. Take half the paste of dal and mix ½ tsp cumin seeds and salt to taste in it. Now make balls with this dough and deep fry them. Allow to cool, then soak these pakodas in water.
MAKING
3. Heat ghee in a kadai and add jambu, cumin seeds, mustard seeds and red chillies. When the spices splutter, add the remaining dal paste and fry, stirring continuously.
4. Then slowly add water, mixing along, and then add turmeric powder and salt. Allow to boil and then cook on low flame for 20 minutes, stirring occasionally.
5. Then add pakoras and simmer for few minutes.
SERVING
6. Garnish with chopped coriander leaves and serve hot.

Recipe Summary

Cuisine: 
Uttarakhand
Course: 
Side Dish
Feel: 
Smooth
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Lentil

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