Ras
It is a nutritious dish made from a mixture of dals. It is typically eaten in winters along with steamed rice and bhang ki chatni. For best taste it is usually made in iron pan.
Ingredients
- Gahat- 1/2 cup
- Rajma-1/4 cup
- Lobia- 1/4 cup
- Kala Chana- 1/4 cup
- Kabuli Chana- 1/4 cup
- Whole Urad- 1/4 cup
- Bhatt- 1/2 cup
- Coriander powder-1tsp
- Cumin powder-1tsp
- red chilli powder-1/2 tsp
- Garam masal-1/2 tsp
- Ghee-2tbsp
- 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 ie. 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.
- Mash the dals well and strain the Ras ie. the stock. Mash and strain the remaining pulp again till the water runs clear.
- While boiling add turmeric, corriander powder, cumin powder, red chilli powder
garam masal and salt to the ras.
- When Ras is gravy like consistency, take off from heat.
- For tadka(tempering), heat ghee, put whole red chillies, pinch of aesafoetida (heeng),jeera, gandherni and jamboo. Allow to crackle and pour over Ras. Serve with lots of ghee and bhaat.(rice)
See Also
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