Horse Gram Lentils Soup (Gahat) - Nepali Food Recipes

Horse Gram Lentils Soup (Gahat)

Gahat, commonly known as horse gram in English, is a highly nutritious and protein-rich lentil popular in Nepal and the Himalayan regions of India (Uttarakhand). Traditionally valued for its warming properties, it is a staple food during the winter months.

Because it is a tough legume, it often requires soaking and longer cooking times compared to other lentils.

It is considered one of the most protein-rich lentils and is also high in iron, calcium, and dietary fiber.

In Ayurvedic and folk medicine, it is renowned for its ability to help dissolve kidney stones and gallstones. It is also used to manage diabetes, aid weight loss, and treat respiratory issues like asthma and bronchitis.

30min

Easy

Not spicy

Ingredients

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Directions

Clean and soak the gahat overnight.

Wash the gahat thoroughly to remove all impurities. Rinse until the water runs clear.

Chop the onions, the tomatoes, the small green chilies and the coriander leaves.

Finely chop the garlic cloves and the ginger.

Put the gahat, the water, the garlic cloves, the ginger, the salt, the cumin powder, the coriander powder, the red chili powder and the turmeric powder into a pressure cooker and cook for 20 minutes over low heat (or about 5 to 6 whistles).

Remove them from the oven and let them cool and thicken.

Heat a pan with mustard oil and butter (or ghee).

When the butter (or ghee) melts add the onions, the small green chilies, the cumin seeds and the fenugreek seeds. Stir.

When the onions are translucent, add the tomatoes, the gahat and a little more water depending on the desired consistency, then simmer, stirring, over medium heat for about 15 minutes.