Name: Fannah- Traditional Dish From Uttarakhand
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Horse gram (gath dal, soaked in plenty of water (lentils)); 1 teaspoon Ginger paste; 1 teaspoon Garlic paste; 1 teaspoon Red chili paste; 3 tbsp Coriander leaves (to garnish); 1 Dry red chili (for garnishing); 1/2 teaspoon Salt; 2 tbsp Oil; 2 cup Water

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Recipes

This Uttaranchal Lentil dish is a pahari dish is made of gath dal or horse gram lentil. This recipe is one of the best lentil recipes like Dal Makhani. Fannah is very helpful in kidney stone disease.

This dish is usually prepared on special occasions such as religious festival and marriages.

Prep Time 15

Cook Time 30

Total Time 45

Served AsDinner, Lunch

CuisineHomestyle Cooking, Indian

Recipe Taste Salty, Spicy

Servings

Ingredients

▢ 1 cup Horse gram gath dal, soaked in plenty of water (lentils)
▢ 1 teaspoon Ginger paste
▢ 1 teaspoon Garlic paste
▢ 1 teaspoon Red chili paste
▢ 3 tbsp Coriander leaves to garnish
▢ 1 Dry red chili for garnishing
▢ 1/2 teaspoon Salt
▢ 2 tbsp Oil
▢ 2 cup Water

Instructions

▢
First heat the oil in pan and then add ginger and garlic pastes, and fry it until the light brown.
▢
Now and add lentils to it
▢
Next cook them on a low flame for at least 5 minutes and then add water and salt.
▢
Mix well and then cook again, covered, for the minimum of 10 to 15 minutes, or check out until they are tender.
▢
Garnish it with coriander leaves, tomato slice and fried dry red chili. Serve it with black and white roti or bath(rice).

Notes

This Recipe has been shared by Executive Sous Chef Dheeraj Bhandari. Chef Dheeraj is a passionate Indian chef, TV show host, food stylist, blogger. He started his career in 2003 with The Claridges Hotel New Delhi at Abdul kalam road.

He brings over 13 years experience at five-star hotels and luxury ships such as the Eros Intercontinental, Star Cruises, Royal Caribbean cruise liner and Google Gurgaon. Chef Dheeraj Bhandari presently working at MOSAIC HOTEL MUSSOORIE as an Executive Sous chef managed by Tux hospitality Shipra groups of hotels.

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