Posted by Post Admin on March 7, 2012 / Photo Credit: aboututtarakhand


Roat is a traditional sweet dessert from Uttarakhand that is made from whole wheat flour, jaggery, and ghee. Roat is made during festivals and special occasions. It is a delicious and nutritious dish. Roat can be consumed as a dessert or a snack with a cup of tea or coffee. The robust and wholesome flavour of Uttarakhand food can be enjoyed by substituting roat for processed sweets.

Traditional Garhwali foods like roat and arsa are cooked for religious celebrations like weddings. Aside from these, “Urad dal pakora,” “Urad ki poori,” “Kaddu sabji,” and “Aloo tamatar ka jhol” are among the dishes of most significance. During these times and the holiday seasons, these are all the dishes that are most usually made.

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  • 1/2 cup black urad dal (split black gram)
  • 1/2 cup arhar dal (split pigeon peas)
  • 1/2 cup rajma (red kidney beans)
  • 1/2 cup chana dal (split Bengal gram)
  • 1 onion, finely chopped
  • 2-3 green chillies, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 1/4 cup ghee
  • Salt to taste
How To Prepare?
  • Let the lentils and kidney beans sit in water for at least 4-5 hours or until the next morning.
  • Once you have drained the water, give the lentils and beans a thorough rinse.
  • Place the soaked lentils and beans in a pressure cooker, followed by 4-5 cups of water.
  • Lentils are seasoned with salt and then simmered in a pressure cooker, until they are cooked through and soft, which usually takes 4-5 whistles.
  • Melt the ghee in a pan and put the cumin seeds and mixed it.
  • Fry the chopped onion and green chillies until the onion is golden brown.
  • Add the ginger-garlic paste and saute for 1-2 minutes.
  • Mix in the coriander powder, turmeric powder and red chilli powder, then sauté for a few seconds.
  • Put the cooked lentils and beans into the pan and stir them together.
  • Blend the lentils and beans together using a hand blender until they are soft and creamy.
  • Boil the mixture and let it cook for a few minutes.
  • Serve alongside steamed rice while hot.
Health Benefits
  • Phaanu is a fantastic choice for those attempting to lose weight because of its high fibre and protein content, which can help increase fullness and lessen cravings.
  • In order to make phaanu, protein-rich lentils and kidney beans are blended. Protein is necessary for the body’s development, repair, and muscle health.
  • Lentils and beans are used in phaanu because they are high in fibre, which is important for a healthy digestive system and encourages regular bowel movements.
  • The ingredients in phaanu, including turmeric, coriander, and cumin, are recognised to have anti-inflammatory and antibacterial characteristics that increase resistance and support overall health.
  • Among the many essential vitamins and minerals present in the lentils and beans used to make phaanu are iron, folate, magnesium, and potassium.
  • Phaanu is prepared with ghee, a healthier alternative to refined oil or butter that imparts a rich flavour without adding a lot of fat.

Popular Pahari Dish

Pahari dishes are a kind of Indian food that is highly appreciated in the Punjab, Himachal Pradesh, Uttarakhand, and other North Indian regions. Local ingredients and Indian spices are used to make Pahari dishes, bringing a unique flavor from the region. Arsa, roat, jholi kafuli and thechwani are some of the well-known Pahari dishes. Dishes from Pahari have mild spices and are tasty, delightful, and nourishing.

Authentic Aloo Tamatar Ka Jhol

Aloo Tamatar Ka Jhol is a popular vegetarian curry dish in the state of Uttarakhand. It's scrumptious, plus it's packed with nutrients. Aloo Tamatar Ka Jhol is a dish made with tomatoes (tamatar) and potatoes (aloo), with the gravy (jhol) being thin and spicy thanks to the addition of cumin, coriander, turmeric, red chilli powder, and garam masala. The cumin seeds are added to the oil once it has been heated in a separate pan. After the cumin seeds have popped, add the chopped onions, ginger, and garlic paste and sauté until the onions are golden brown. Then, add the diced tomatoes and potatoes and cook until the tomatoes are mushy.

After adding all the spices and water, the meal is normally simmered for 15–20 minutes to allow the sauce to thicken and the potatoes to complete cooking

Aloo Tamatar Ka Jhol is traditionally served hot with hot rice or roti. (A type of flatbread popular in India). People of all ages will enjoy this dish because of how easy and tasty it is to prepare.

By |July 13, 2017|Categories: Blog, Uttarakhand Food|Tags: , |0 Comments
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Tempting Arsa

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