Fannah: Authentic Uttarakhand Horse Gram Lentil Recipe
45 minutes
1020 reads
About Fannah: Authentic Uttarakhand Horse Gram Lentil Recipe
Discover Fannah, a traditional and hearty lentil dish from the Uttarakhand region of India. Made with gath dal (horse gram), this flavorful recipe is perfect for special occasions or a comforting weeknight meal. Its unique taste profile and potential health benefits make it a standout among lentil dishes.This Pahari recipe is more than just food; it's a culinary tradition passed down through generations. Learn how to create this authentic dish, known for its rich texture and ability to support kidney health.Beyond its cultural significance, Fannah is surprisingly simple to make. Follow our step-by-step guide and impress your family and friends with this delicious and healthy vegetarian meal. Serve it alongside roti or rice for a complete and satisfying experience.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Lentils & Grains
- 1 cup Horse Gram gath dal, or overnight, soaked in plenty of water for at least 4 hours
Aromatics & Spices
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Chili Paste red
- 1/2 tsp Salt adjust to taste
- 1 tsp Turmeric for color and flavor, powder
Other
- 2 tbsp Cooking Oil vegetable oil or ghee
- 2 cup Water more may be needed depending on desired consistency
Instructions
Preparing the Aromatics
- Heat the oil in a pan or pot over medium heat. Add the ginger and garlic pastes and sauté until lightly browned, about 1-2 minutes.
Cooking the Lentils
- Add the red chili paste and turmeric powder to the pan. Stir well and cook for another 30 seconds. Add the soaked horse gram lentils and stir to coat them with the spices.
Simmering the Fannah
- Pour in 2 cups of water and add salt. Bring to a boil, then reduce the heat to low. Cover the pan and simmer for at least 10-15 minutes, or until the lentils are very tender. If needed, add more water to maintain a desired consistency.
Garnishing and Serving
- Garnish with chopped coriander leaves and a fried dry red chili (optional). Serve hot with roti, rice (bath), or naan.
Recipe Notes
Expert Tips for the Best Fannah
- Soaking the horse gram is crucial for softening the lentils and reducing cooking time. Soak for at least 4 hours, preferably overnight.
- Adjust the amount of red chili paste according to your spice preference. You can also add a pinch of asafoetida (hing) for an extra layer of flavor.
- For a creamier texture, you can use an immersion blender to partially puree the Fannah after cooking.
- Traditionally, Fannah is cooked in a clay pot for an enhanced earthy flavor, but any pot will work.
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Recipe Nutrition
Calories: 302kcalCarbohydrates: 32gProtein: 12gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 613mgPotassium: 105mgFiber: 3gSugar: 1gVitamin A: 551IUVitamin C: 33mgCalcium: 162mgIron: 4mg
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4 Comments
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Absolutely scrumptious! Thanks for the recipe.
Looks incredible! Thanks for the details.
Such a flavorful dish! Can’t wait to taste it.
Perfect dish! Can’t wait to cook it.