Equal amounts of whole Urad dal, Rajma, whole chana dal(black chana), black eyed pea, Chori Dal(gehat) (Approximately 1/4th cup each) Soak all the dals overnight for quick cooking.
2 Tbsp - rice flour(you can soak rice for an hour and grind it too)
Pinch of Turmeric powder
2/3 tsp - coriander powder
1 tsp - garam masala powder
5 - cloves
3 - black cardamoms
2 - bay leaves
cinnamon sticks (6.5 inch pieces)
Salt to taste
Finely Chopped Garlic (1 tsp)
Half Bulb of finely chopped onion
Half tomato finely chopped
Pinch of Hing(asafoetida)
3 Chopped green chillies (Divide the chopped chillies into 2 portions)
How to Make Pahari Ras & Fried dal
Pressure cook all the dals with turmeric powder, coriander powder, garam masala, bay leaves and salt till tender. Don't over cook the dals. Separate the Lentils from the lentil soup with a sieve or rice constrainer.
Make a free flowing (very thin) paste of rice flour and add it to the soup.
Pour the soup in a skillet or kadai and keep cooking it for several boils on medium heat. If the ras gets thick, then add more water and boil.
Heat 2 tbsp oil and add finely chopped garlic, one portion of green chillies, cloves, cardamom, cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter.
Saute the ras with it . Eat it with boiled Rice or take it as an appetizer.
For fried dal (boiled lentils separated from their soup):
Heat 2-3 tbsp of oil in a frying pan and add onions to it.
Fry the onions till they become golden brown, then add tomatoes to it along with some salt and green chillies.
Cook the tomatoes till they lose their water, then add the dals to it and mix well. Serve it hot.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.