Phanu

• By Shruti Negi
• Garhwali Recipe

INTRODUCTION

Phanu is also made of daal like Chainsoo, but in this case the Daal is soaked in water for about 4 to 6 hours before its use. Different daals like Gahat, Arhar or green Mung can be used to prepare Phanu.

INGREDIENTS

1. Gahat / Kulath, (Horse gram) or Arhar - 1 cup soaked overnight (in the case of Arhar 1-2 hours)
2. Oil - 1/2 cup (preferably mustard oil)
3. Garlic - 4 to 5 cloves
4. Ginger - 1/2 inch piece
5. Green chilies - 3 to 4
6. Jakhiya or Cumin seeds - 1 tsp
7. Asafetida - a pinch
8. Dry coriander powder - 1/2 tsp
9. Turmeric powder - 1/4 tsp
10. Water - 3 cups
11. Salt - 2 tsp or to taste

METHOD:

• Rub the soaked daal in running water so that the loosened seed coverings come off. Swirling to wash the coverings away. Then, grind it into a dry thick paste in blender along with green chilies, garlic and ginger.
• Place a pan on a moderate flame. Spread a little oil on the base of the pan and spread a little of the Daal paste on it to make a pancake. When it is cooked through use the end of a spatula or a knife to cut the pancake into diamond shapes or strips. Push to one side and add the rest of the oil to the pan. Splutter the Jakhiya/Cumin and add the Asafetida.
• Mix water with the remaining paste making it of pouring consistency. Now add Gahat paste, turmeric powder, dry coriander powder and salt to the pan. Stir and cover.
• Cover and cook for about 10 minutes over a slow flame. The gravy should have pouring consistency. If thick add some more water and heat till it boils.
• Garnish with pure ghee and chopped coriander leaves. Serve with steamed rice.