While the hills are known for their innumerable offerings, from the breathtaking beauty to their peaceful treks, from the warmth in their people to the richness in the food, there are a few tokens that are unique to Uttarakhand’s charm. One such gem, both beloved and iconic, is the Pahadi or Garhwali Dal—a dish nestled in the culinary heart of Uttarakhand and, in turn, Dehradun.
A staple in all traditional kitchens of the region, this lentil dish ranks high owing to its distinct texture and mouth-watering flavours. Sown and nurtured in the land’s own fertile soil, this dal is set apart from others due to its nutty taste and nutritional value.
The Garhwali Dal (its name derived from the Garhwal region), also known as Chaunsa Dal, is homely and wholesome for varied reasons. It is quick, simple, and prepared with minimal spices, while its basic cooking preparation involves Urad dal, garlic, cumin and mustard oil. Needless to say, the dal tastes all the more delicious with steamed rice or mandua (finger millet) rotis.
Warm, earthly and rich, the Garhwali Dal is more than mere food. It’s a symbol, a tradition passed through generations, offering a deep connection to Dehradun’s cultural heritage.
