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Ras

This famous recipe of Uttaranchal is a highly nutritious dish made from a mixture of dals. It is mostly eaten in winters along with steamed rice and bhang ki chatni. It is usually made in iron pan for increasing its nutritious value. The ingredients and method of cooking is given below. Try out this mouth watering dish yourself. It will be a real treat for your friends and relatives at your home.
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
  • Whole red chillies
  • Salt to taste
Method
  1. A night before preparing Ras, soak the dal. Take this soaked dal and boil it in enough water till it becomes soft. Mash this boiled dal and strain the Ras i.e. the stock. Mash it and strain the left pulp once again till the water thickens up.
  2. When you are on the way of boiling, add to it turmeric, coriander powder, cumin powder, red chilli powder, garam masala and salt according to the taste.
  3. Check out whether the ras is gravy like consistency. Take it off the flame. Make a tadka with ghee, red chillies, aesafoetida (heeng), jeera, gandherni and jamboo. When it crackles, pour it over the ras.
  4. Serve it hot with ghee and bhaat (rice).



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