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Instant Pot Gahat Phaanu | Horsegram Kale Stew | Garhwali Recipes

A popular Garhwali lentil recipe, Gahat ki Phanu prepared with horse gram and kale/mustard greens.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Course: Main Course, sides
Cuisine: Garhwali Cuisine,, Indian
Servings: 5
Author: Srividhya G

Ingredients

  • Kale – 3 cups tightly packed
  • Green Onions – 4 1/3 cup
  • Tomatoes – 3
  • Horse gram – ½ cup
  • Garlic -1
  • Oil – 1 tsp
  • Cumin Seeds – 1 tsp
  • Coriander powder – 1.5 tsp
  • Red Chili powder – ¾ tsp
  • Cilantro – ¼ cup
  • Turmeric – 4 tsp
  • Water – 4 cups
  • Salt – 1.5 tsp

Instructions

Prep – Work

  • Soak the horse gram dal for at least 8 hours. I soaked it for about 10 hours.
  • After 8 hours drain the water and grind it along with one garlic clove into a coarse paste by adding water. I used about ½ cup of water.
  • Chop the kale, tomatoes and green onions and set aside.
  • As this recipe doesn’t involve pressure cooking, I am going to combine the stove top and instant pot method.

Stovetop & Instant Pot Method

  • If using IP, set it to sauté mode and add oil. If using stove top method, heat a heavy bottom vessel and add oil.
  • When the oil is hot, add the cumin seeds. As it starts to splutter, add the tomatoes and cook for a minute.
  • Then add the chopped kale, green onions and all the dry masalas – turmeric powder, red chili powder, coriander powder and salt too.
  • Mix them all and cover and cook for 5 minutes. For my IP, I used the glass lid for covering. You use the IP lid too and use steam mode. But I just went with regular cover and cooking method.
  • Once the kale has shrunken, add the ground horse gram dal paste and 2 cups of water.
  • Mix them and let it simmer on low flame for 5 minutes. Make sure you stir the dal for every one minute to avoid the dal browning up.
  • After 3 to 4 minutes, add the remaining water and cilantro. Bring it to one boil and turn of the heat.
  • That’s it. Gahat ki phaanu is ready. Serve hot with rice.

Notes

  • The original recipe calls mustard greens. If you can source them, please go for that. Also as I mentioned above, if you are using kale, use about 1 to 1.5 cups.
  • The dal thickens fast so cook over a low flame and add water according to your consistency preference. I used four cups of water totally for this. The dal was semi thick.
  • If you like garlic flavor, you can add three to five for this recipe.
  • Adjust the salt and spice as per your preference.