It is prepared by stuffing gahat (a special brown lentil) in a mixture of wheat and mandua flour (finger millet/ragi). It tastes better when served with Bhang ki Chutney or homemade pickle.
Spinach and fenugreek leaves are cooked together in an iron pot, after which salt and spices are added to accentuate its flavour. The gravy for Kafuli is prepared by making a paste made out of rice or wheat and adding water to it.
The staple dish of Dehradun, Phanu is prepared by mixing different lentils that are soaked overnight. This soupy dish, when served with freshly cooked white rice, makes a perfect luncheon for winter season.
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