Dubuk
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Dubuk is a nutritious and velvety lentil preparation from the Kumaon region of Uttarakhand, celebrated for its smooth consistency and cooling properties. This recipe features local Gahat (Horse Gram) or Bhatt (Black Soybean) lentils that are soaked and ground into a fine paste before being slow-simmered. It is characterized by its deep earthy flavor and a shimmering green or black hue, depending on the choice of lentil. The dish is tempered with jumboo (mountain herb) and hing to provide a professional-grade aromatic lift. Best enjoyed hot from the professional-grade pot with steamed rice and Bhang ki Chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh and high-quality Gahat or Bhatt is mandatory for achieving the most professional-grade authentic results.
- Ensuring the dal paste is free of lumps provides the absolute secret to achieved a silky smooth texture.
- The addition of Jumboo provide the essential professional-grade Himalayan lift found in heritage recipes.
- Always cook on a slow fire specifically to ensure the professional-grade maturation of flavors in the creamy base.
Nutritional Information(Per 1 bowl (200ml))
180 kcal
11g
6g
20g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.