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Phaanu is also made of dals (lentils) like chainsoo, but in this case the dals are
soaked in water for about 4 to 6 hours before its use. A different variety of dals
like- gahat, arhar or green mung can be used to prepare phaanu.

Ingredients(serves four)

  • Gahat or Kulath (Horse gram) – 250 gm
  • Oil – 100 ml ( preferably mustard oil)
  • Garlic – 4 to 5 cloves
  • Ginger – 1/2 inch piece
  • Green chillies – 3 to 4
  • Jakhiya or Cummin seeds – 1 tablespoon
  • Asafoetida – a pinch
  • Dry coriander powder – 1/2 tablespoon
  • Turmeric powder – 1/4 tablespoon
  • Water – 3 cups
  • Salt – 1 tablespoon or to taste


  • Soak the gahat dal in water overnight. If using arhar dal, soak for 1-2 hr.
  • In the morning wash and rub the dal in running water so that it is free
    of seed covering (chilka). Then, grind it into a dry thick paste in a mixer
    or on a silbatta along with green chillies, garlic and ginger.
  • Place a tawa on a moderate flame. Put some oil and make thick
    pancakes ( like cutlets ) daal paste. Use only half of the paste for
    making the cakes.
  • Mix water with the remaining paste making it of pouring consistency.
    Heat oil in a pan and add jakhiya seeds and heeng. Now add gahat
    paste, turmeric powder, dry coriander powder and salt.
  • Cover and cook for about 10 minutes on slow fire. Add the gahat cakes
    to the gravy and continue simmer for another ten minutes. The gravy
    should have pourin


With pure ghee and chopped coriander leaves.
Serve with steamed rice.



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