Dubke is an authentic preparation of Kumaon that is prepared with various local lentils and pulses. This is cooked out of soaked lentils or pulses in water for about 4 to 6 hours and then ground coarsely before cooking. Different variety of local pulses like Gahat, Bhatt, Arhar (tur), Bengal Gram or green mung are used to prepare the dish.
|1.||Arhar dal/Lentil||1 1⁄2 Cup (24 tbs) (Yellow pigeon peas)|
|2.||Cumin seeds||1⁄2 Teaspoon|
|4.||Mustard seeds||1⁄2 Teaspoon|
|5.||Turmeric powder||1⁄2 Teaspoon|
|6.||Red chilies||2 Medium|
|10.||Coriander leaves||1 Bunch (100 gm)|
- Soak dal for 2-3 hours, then grind to fine paste.
- Take half the paste of dal and mix ½ tsp cumin seeds and salt to taste in it. Now make balls with this dough and deep fry them. Allow to cool, then soak these pakodas in water.
Method / Making:
- Heat ghee in a kadai and add jambu, cumin seeds, mustard seeds and red chillies. When the spices splutter, add the remaining dal paste and fry, stirring continuously.
- Then slowly add water, mixing along, and then add turmeric powder and salt. Allow to boil and then cook on low flame for 20 minutes, stirring occasionally.
- Then add pakoras and simmer for few minutes.
Serving : Garnish with chopped coriander leaves and serve hot.