Phanu is lentil curry from hills of Uttarakhand. It is similar to other hilly recipes like Chainsoo; just that recipe uses soaked dals. Variety of dals – gahat, arhar, moong can be used for making Phaanu.


  • 1 cup Gahat/ Kulath / Horse gram
  • 1/2 cup Oil
  • 5 garlic cloves
  • 1 ginger piece, a half inch long
  • 3 green chillies
  • 1 teaspoon Jakhiya/ jeera / Cummin seeds
  • 1 pinch asafoetida / hing
  • 1 teaspoon coriander seed powder
  • 1/4 teaspoon haldi / Turmeric powder
  • Salt, as per taste


  1. Soak gahat dal in sufficient water overnight.
  2. Wash dal to remove seed coat. Grind to thick paste along with green chillies, garlic and ginger.
  3. Heat tava and spread half of the dal paste to make thick dal pancakes/cutlets.
  4. Mix remaining dal paste with water to make mixture of pouring consistency.
  5. Heat oil. Splutter cumin seeds. Add dal mixture, turmeric powder, coriander seed powder and salt.
  6. Cover and cook on slow heat for 10 minutes.
  7. Add dal pancake to gravy and simmer for 10 minutes.
  8. Add little water if required and bing to boil.
  9. Garnish with chopped coriander leaves and ghee.
  10. Serve phaanu with hot rice and ghee.

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