Ras

रस

Traditional dish from Champawat, the Kumaon region, Uttarakhand

Also spelled: ras kumaoni, champawat ras

A Kali Kumaon speciality most associated with Champawat, ras is a thin dal made by cooking several kinds of lentil together and binding the broth with a little mandua flour. Each household has its own mix, and it is ladled over rice like a nourishing soup.

Ingredients

  • •A mix of dals (gahat, bhatt, urad, arhar and others)
  • •Mandua (finger millet) flour, to bind
  • •Mustard oil, jakhya, garlic, chilli
  • •Turmeric, salt

How it's made

  1. 1Soak and boil the mixed dals together until very soft.
  2. 2Blend the broth and thicken with a little mandua flour slurry.
  3. 3Temper with mustard oil, jakhya, garlic and chilli.
  4. 4Simmer to a pourable consistency and serve over rice.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.