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Brief : A very appetizing and highly nutritious dish made from a mixture of dals. It is very nutritious as it consists of a mixture of various pulses (great source of protein and iron as it is cooked in an iron vessl). It is typically eaten in winters along with steamed rice and bhang ki chutney


  • Bhatt (Black Soyabean)
  • Gahat (Kulath)
  • Rajma
  • Chana
  • Urad
  • Rice
  • Ginger
  • Garlic
  • Cumin Seeds
  • Cloves
  • Black pepper
  • Hot Spice
  • Green Coriander


  • 50 gm
  • 50 gm
  • 50 gm
  • 50 gm
  • 50 gm
  • 30 gm
  • 30 gm
  • 5-6 Flakes
  • 1 Tea Spoon
  • 5-6
  • 1 ½ Tea spoon
  • ½ Tea spoon
  • ½ Bunch


  • Soak rice overnight and grind into fine paste.
  • Soak dals overnight and boil in plenty of water, till tender.
  • Make fine paste of black pepper, cloves, ginger, garlic and cumin seeds.
  • Now fry the ground paste in oil for sometime.
  • Add dal extract (stock) and thicken it with rice paste and cook it for 10-15 minutes.
  • Add hot spice.


Rus Is Garnished With Chopped Green Coriander And Served With Boiled Rice. Ghee, Also Served With Rus, Adds A Magical Twist To The Tingling Taste.



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