DUBKA

Dubka is prepared with moongdal.  The moong dal is soaked and ground to a coarse paste and with tomato and onion puree with masalas, it is cooked and served with steamed rice or phulka.

This recipe is from Kumaon region of Uttarakhand which is very popular.  It is a nutritious dish but very simple.  It is a powerhouse of proteins, easy to prepare  within a short period of time and tasty too .  This is a winter dish and had usually during the winter, otherwise also you can relish this dish once in a while during other seasons.   You can serve it along with any side dish.

While I made this recipe, I remembered the Maharashtrian style kulith  pitla  though slight variation in the method of preparation and masalas, the pitla is also a good dish along with steamed rice and phulka.

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Now let us look at the recipe:

 Ingredients:

2 tsp	Mustard oil
¼ cup	Moongdal soaked
1 small pc	Ginger
2 nos	Garlic cloves
½ tsp	Coriander seeds
½ tsp	Cumin seeds
½ tsp	Black pepper corns
2 nos	Red chilli
1 big  or 2 medium size	Onion roughly chopped
1 big	Tomato roughly chopped
¼ tsp	Turmeric powder
Salt	As required
2 cups	Water or as required

Method:

Step 1

Wash and soak the moong dal for 2-3 hours.  I soaked it for one hour.  Drain the water, grind the same to a coarse paste in the silpatta or mixer. I used the masala grinding stone to grind it.  Keep aside.

Step 2

a)    In a mixer, put the ginger, garlic, coriander seeds, cumin seeds, black pepper corns, red chilli, roughly chopped onion and grind to a smooth paste.  Keep aside.

b)   Make pure of tomato and keep aside.

(TOMATO PUREE, MASALA, SALT, TURMERIC POWDER AND MOONGDAL PASTE)

Step 3

Heat oil in a non stick pan. Do not overheat the mustard oil.  Put the  paste (a) in it and cook till the raw smell reduces. 




Add the tomato pure and cook till it starts leaving the sides.  Add the turmeric powder and salt. 

Step 4

Add the moong dal paste and sauté for some time.  Now add 2 cups of water, check salt, mix well, cover and cook the same till the raw smell goes and the gravy thickens.

Your dubka is ready.

How to serve:

Serve along with steamed rice or phulka.

The consistency of the dubka can be adjusted by adding water as you require.

 Note:   I used the normal oil which we use for cooking.

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