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|Gahat||1 1⁄2 Cup (24 tbs), soaked (horse gram)|
|Bhatt||1⁄4 Cup (4 tbs), soaked (Uttarakhand black colored soybean variety)|
|Rajma||1⁄4 Cup (4 tbs), soaked (pinto beans)|
|Kala chana||1⁄4 Cup (4 tbs), soaked (bengal gram)|
|Kabuli chana||1⁄4 Cup (4 tbs), soaked (chick peas)|
|Urad||1⁄4 Cup (4 tbs), soaked (black gram)|
|Lobia||1⁄4 Cup (4 tbs), soaked (black eyed peas)|
|Cumin powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Ghee||1 1⁄2 Tablespoon|
Calories 507 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.1%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 12.1 mg
Sodium 112.2 mg4.7%
Total Carbohydrates 75 g25.1%
Dietary Fiber 9.3 g37.4%
Sugars 2.7 g
Protein 31 g62.8%
Vitamin A 6.2% Vitamin C 3.8%
Calcium 38.4% Iron 55.2%
*Based on a 2000 Calorie diet
1. Soak all dals overnight, and then wash and rinse them.
2. In a pressure cooker, cook the the dals together with water and salt. Once cooked, strain to separate the solid dal from the ras or stock.
3. Mix the solid dal with some more water, heat and mash to obtain more ras and strain it too.
4. In an iron kadai, simmer the strained ras with spices (cumin powder, coriander powder, garam masala) and salt.
5. Heat ghee in a pan and add hing, cumin seeds or jambu and whole red chillies to it.
6. Allow the spices to crackle and add the mixture to ras.
7. Ras is served hot with boiled rice (called ‘bhaat’), badi ki subzi and bhang ki chutney.