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According to Pawan, the lentils are soaked overnight and in the morning with help of sil(batan) batta(una) the lentils are coarsely ground to get that right texture. He also mentions, “These dubke are usually cooked in iron kadai which makes them more nutritious and other healthy and eye appealing properties like colour, texture etc.” To make Chana Dal Dubke, soak 1 cup chana dal overnight. Crush it coarsely on sill batta next morning and divide it into two parts. With one part make small pakodas after adding 1 tsp cumin seeds, 1 green chilli, and salt to taste. Next, take a kadhai, add 2 tsp mustard oil, 1 tsp cumin seeds, 1/2 tsp mustard seeds, 1 green chill, and a pinch of hing. Now, add the leftover ground dal paste and mix well. Cook for a minute. Add 1 cup water and stir well. Cook till the rawness of dal goes away. Add 1 tsp turmeric powder, and salt along with 1 cup water. Bring it to a boil. Add ½ cup tomato puree and cook for 5 minutes. Add the pakodas and cook for another 2 minutes. Garnish with ghee and serve hot. (Image: Instagram/pahadi.hoon)
Also Read: 10 unique dishes from the hills of Uttarakhand
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