VCC 386 - Ras

Here is yet another unique heirloom recipe kindly contributed by Rushina Munshaw Ghildiyal to the group cookbook project 'You Can Cook' for Feed a Hungry Child campaign.

In Rushina's own words, "Ras is a very appetizing and highly nutritious dish from Kumaon. Made from a mixture of dals, usually in an iron Kadhai, it is typically eaten in winters along with steamed rice and bhang ki chutney but can be served as a soup."

SERVES 6 COOKING TIME: 1-1.5 HOURS

Ingredients
½ cup gahat (horse gram)
¼ cup rajma
¼ cup lobia
¼ cup kala chana
¼ cup kabuli chana
¼ cup whole urad
½ cup bhatt (black soyabean)
1 tsp coriander powder
1 tsp cumin powder
½ tsp red chili powder
½ tsp garam masala
2 tbsp ghee
1 tbsp cumin
½ tsp jambu – garhwali herb akin tochives (optional)
3-4 whole red chilies
salt to taste

Method: Soak all the dals overnight. Boil them in plenty of water till soft. The proportion of water should be 5-7 times the quantity of dals. You can use a pressure cooker for this but ensure the water is plentiful. When done, either mash or strain out the solids (reserve for Badil) or mash the dals well and blend and return to stock. Save the stock. Put the stock on heat and keep boiling till it starts to thicken. Once the stock reaches a rolling boil add turmeric, coriander powder, cumin powder, red chilli powder garam Masala and salt to taste. When the Ras has a gravy-like consistency, take off the heat. Heat ghee in a small kadai. Put in the whole red chilies, a pinch of asafetida, cumin, and jambu (if available). Allow to crackle and pour over ras.
Serve with lots of ghee and steamed rice.

VCC: VCC Q4-2006: FAHC: FAHC-campaign