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Home>>North India>>Uttaranchal>>Cuisine>>Ras

Ras

Ras

Ingredients
 
  • 1/2 cup Gahat
  • 1/4 cup Lobia
  • 1/4 cup Rajma
  • 1/4 cup Kabuli Chana
  • 1/4 cup Kala Chana
  • 1/4 cup Whole Urad
  • 1/2 cup Bhatt
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Garam masala
  • 2 tbsp Ghee 2 Whole red chillies
  • Salt to taste

Method

  • Soak all the dals overnight and next day boil them in plenty of water till soft.
  • Mash the dals well and strain the Ras i.e. the stock. Mash and strain the remaining pulp again till the water runs clear.
  • Put the stock on heat and keep boiling till it starts to thicken.
  • While boiling add turmeric, coriander powder, cumin powder, red chilli powder garam masala and salt to the ras.
  • When Ras is gravy like consistency take off from heat.
  • For tadka heat ghee, put whole red chillies, pinch of aesafoetida (hing), jeera, gandherni and jamboo. Allow to crackle and pour over Ras.
  • Serve hot with lots of ghee and steamed rice.
 

 More Cuisine in Uttaranchal

>> Aloo Mangodi

>> Aloo Tamatar Ka Jhol

>> Arsa

>> Baadi

>> Bhang Ki Chutney

>> Bhatt Ki Churdkani

>> Chainsoo

>> Chana Chatwani

>> Jholi

>> Kaafuli

>> Khadu Fry

>> Lima Ki Kachboli

>> Macha Jhol

>> Naal Badi Ki Sabji

>> Phaanu

>> Ras

 

More Information About Uttaranchal

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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