Gahat Rasmi Badi Recipe: A Traditional Kumaoni Dish

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Gahat Rasmi Badi is a traditional dish from the Kumaon region of Uttarakhand, India. It features black lentil nuggets (badi) cooked in a rich gravy made from horse gram (gahat) and aromatic spices. It’s a wholesome and flavorful dish often served with steamed rice. Here’s how to make Gahat Rasmi Badi:

Ingredients:

For the Badi:

  • 1 cup black lentils (urad dal)
  • Water for soaking
  • Salt to taste
  • Vegetable oil for frying

For the Rasmi (Gravy):

  • 1 cup horse gram (gahat), soaked overnight
  • 2-3 tablespoons mustard oil
  • 1 teaspoon cumin seeds
  • 1-2 bay leaves
  • 2-3 dry red chilies
  • 1 teaspoon ginger-garlic paste
  • 1 large onion, finely chopped
  • 2-3 tomatoes, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Badi:

  1. Rinse black lentils (urad dal) thoroughly and soak them in water for 4-6 hours.
  2. Drain the soaked lentils and grind them into a coarse paste using very little water.
  3. Add salt to the lentil paste and mix well.
  4. Heat vegetable oil in a pan for frying.
  5. Drop small portions of the lentil paste into the hot oil using a spoon. Fry until they are golden brown and crisp.
  6. Remove the fried lentil nuggets (badi) from the oil and drain them on paper towels. Set aside.

2. Preparing the Gahat Rasmi:

  1. Rinse soaked horse gram (gahat) under running water.
  2. Pressure cook the horse gram with enough water until it’s soft and cooked through. Drain and set aside.

3. Cooking the Rasmi:

  1. Heat mustard oil in a deep pan or kadai over medium heat.
  2. Add cumin seeds, bay leaves, and dry red chilies. Sauté until the spices release their aroma.
  3. Stir in ginger-garlic paste and sauté for a minute.
  4. Add finely chopped onions and sauté until they turn golden brown.
  5. Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
  6. Add the cooked horse gram (gahat) and mix well with the spice mixture.
  7. Add enough water to achieve the desired consistency of the gravy.
  8. Carefully add the fried badi to the gravy and mix gently.
  9. Allow the curry to simmer for 15-20 minutes, allowing the flavors to meld.

4. Serving:

  1. Garnish Gahat Rasmi Badi with freshly chopped coriander leaves.
  2. Serve hot with steamed rice or Indian bread.

Tips:

  • Adjust the spiciness of the curry by varying the amount of red chili powder.
  • You can soak the horse gram overnight or for a few hours to reduce the cooking time.

Gahat Rasmi Badi is a delicious and nutritious Kumaoni delicacy, celebrating the flavours of horse gram and lentil nuggets. Enjoy this traditional dish with its unique taste and hearty appeal!

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