Uttarakhandi Phanu - a multi-lentils curry recipe from hills

Uttarakhand Phanu

If you’ve been reading our series of Uttarakhand’s traditional recipes you might know by now that most all meals prepared in this North Indian’s State are non complicated and even quick to get prepared. It’s true! Well, but the one we’re going to be trying today will take a bit longer even though it will probably be the one you’re going to enjoy the most.

Phanu, or Phanoo, has its origin in the Himalaya’s hilly locations. Remarkable to all the ones that visit it, the place is commonly known for its natural beauty, with outstanding scenarios and incredible mountains. Not only amazing pictures will be taken from there, but also this almost impossible mission to get so delighted by a meal once again.

With a cuisine that consists basically of dals, chutneys, chapatis and rice, it’s surprising how flavour and aroma are non negotiable elements in Uttarakhand and all other states in India, and capable of turning simple means into super special ones.

Uttarakhand

It’s no surprise that such an expertise on making these special meals were not something developed overnight in Uttarakhand. Although “new”, since it was only recognized as a separate state from Uttar Pradesh in 2000, the state has centuries of strong cultural and traditional roots and, more importantly, the influence of families and traditions there are close by, such as Nepal and Tibet.

Uttarakhand’s cuisine does always take into account the importance of nutritive ingredients and warm combinations. Most dishes’ recipes take potatoes, lentils, tomatoes, nuts, elements full of vitamins and, of course, herbs and spices.

How to prepare Uttarakhand’s Phanu

Thick and creamy, Phanu is a dish that consists of different types of peas and lentils and served with perfectly cooked rice. As we’ve mentioned before, Uttarakhand’s Phanu does take a little bit more time to be ready, but that is mostly because of its initial phase: soaking the dal in water for at least 4 hours. Done that, the rest of the steps are simple and serving the meal won’t take much longer.

In Uttarakhand, the peas or lentils traditionally used to make Phanu are Green Moong, Gahat (Kulath) or Arhar. Depending on the one you prefer or easier to find, there will be different time required for soaking. When using Gahat, the ideal is having it soaked for at least 6 hours.

A good tip: leaving the dal soaked in water overnight makes the whole process easier, since they’ll be ready to be cooked for a special lunch or dinner on the next day. Then you’ll only need to wash them well and strain the lentils or peas until they’re dry.

Servings: 4 people

1 cup Horse Gram (Gahat/ Kulath)
½ cup Mustard Oil (Any veg oil)
3 cups Water
1 tsp Cumin Seeds
3 Green Chili
Pinch Asafetida
½ tsp Coriander Powder
4 Garlic Cloves
¼ Turmeric Powder
2 cm Ginger
Salt

Uttarakhandi Phanu

After soaking the dal for at least 6 hours, wash it very well and drain it.
Have the lentils/peas in a blender or mixer, add the green chillies, the ginger and the garlic and grind until it becomes a paste. Half of this paste will be taken to make “pancakes” and the rest to make the curry. So make sure you split it.
Switch on medium heat and place a frying pan on it. Add some oil and when it gets warm, the dal paste. Arrange it so it gets like a pancake.
In another pan, add the rest of the oil and when it gets warm, the cumin seeds, the asafetida, the turmeric powder, the coriander powder and the salt. Add what was left from the dal paste mixed with the water.
Cover the pan and cook for at least 8 minutes on low heat. Watch it so it does not get so thicky, in this case you might add a bit of more water.
Add the pancakes prepared before into the pan and let it cook for a few more minutes, 6-8 will be enough.
Serve it with chapati or/and rice. Enjoy it!