Dubuk

**Soak the dal:** Rinse gahat dal (horse gram) thoroughly and soak in water for 6–8 hours or overnight. Horse gram is hard and requires longer soaking than other lentils.

**Pressure cook:** Drain the soaked dal and pressure cook with 2 cups of fresh water, turmeric, and a pinch of salt for 5–6 whistles until completely soft and mashable.

**Mash the dal:** Open the pressure cooker and mash the cooked dal roughly with the back of a spoon. Dubuk has a thick, semi-mashed consistency — not smooth like a puree, but not whole lentils either.

**Prepare the masala:** Heat mustard oil in a pan until smoking, then reduce heat. Add cumin seeds and let them splutter. Add finely chopped onions and cook until golden brown, about 6–7 minutes.

**Add aromatics:** Add grated ginger, minced garlic, and slit green chillies. Cook for 2 minutes until fragrant.

**Add tomatoes and spices:** Add chopped tomatoes, red chilli powder, and coriander powder. Cook on medium heat for 5–6 minutes until tomatoes break down and oil separates.

**Combine:** Add the mashed gahat dal to the masala. Mix well and add water to achieve a thick, porridge-like consistency.

**Simmer:** Cook on low heat for 8–10 minutes, stirring occasionally, until the flavours meld and the dubuk thickens further.

**Serve:** Garnish with fresh coriander leaves and a drizzle of mustard oil. Serve hot with mandua (finger millet) roti or steamed rice.