Kafuli – Dishes of Uttarakhand

Kafuli | kapa bhaat by digital morcha

Kafuli is a traditional dishes from the Indian state of Uttarakhand, made with a combination of spinach, fenugreek leaves, and a variety of lentils. It is typically served with rice or flatbreads, and is known for its rich and flavorful taste. Kafuli is a vegetarian dish and considered as a delicacy in the region. It is usually made with a lot of ghee and seasoned with spices such as cumin, ginger, and garlic. Kafuli is commonly prepared during festivals and special occasions.

Why Kafuli Famous in Uttarakhand?

Kafuli is considered a traditional and iconic dishes of the Indian state of Uttarakhand, and is known for its rich and flavorful taste. The dish is made with locally grown spinach and fenugreek leaves, which are commonly found in the region’s agriculture. Also, it is a staple food for the people living in the hilly regions of Uttarakhand, who have been consuming it for generations. The dish is also an important part of the region’s culture and cuisine, and is often served during festivals and special occasions, which has helped it gain popularity over the years. Additionally, the use of traditional techniques and spices in the preparation of Kafuli adds to its unique taste and cultural significance.

What is Kafuli Made of?

Kafuli is a traditional dish from the Indian state of Uttarakhand made with a combination of spinach, fenugreek leaves, and a variety of lentils. It typically includes the following ingredients:

Spinach (Palak): It is the main ingredient and gives the dish its green color.
Fenugreek leaves (Methi): It is added for its distinct flavor and aroma
Lentils: Commonly used lentils in Kafuli are chana dal, moong dal, urad dal. They are soaked and ground to a paste before adding to the dish.
Spices: Commonly used spices in Kafuli are cumin, ginger, garlic, and red chili powder. These spices are added for flavor and aroma.
Ghee: It is used to sauté the ingredients and give the dish a rich and creamy texture
Salt: To taste

It is traditionally made by cooking the ground lentils and spinach mixture with ghee and spices, and then served with rice or flatbreads.

What is Famous Food of Uttarakhand?

Uttarakhand, a state located in northern India, is known for its diverse and delicious cuisine. Some of the famous traditional dishes of Uttarakhand are:

Kafuli: A dish made with spinach, fenugreek leaves, and lentils, typically served with rice or flatbreads.
Dubuk: A dish made of mashed potatoes, mixed with spices, and served with rice or flatbreads.
Aloo ke Gutke: A dish made of mashed potatoes, mixed with spices, and served in small balls.
Chainsoo: A popular dish made of millet flour and is served with a variety of curries.
Jholi: A soup made of lentils, vegetables and is usually served with rice.
Bhatt Ki Churkani: A dish made of black lentils, which is seasoned with spices and is served with rice.
Phaanu: A dish made of lentils, which is seasoned with spices and is served with rice.
Bal Mithai: A sweet dish made of khoya, sugar, and nuts.
Gahat Ki Dal: A lentil dish made from horse gram, and is often served with rice.

All of these dishes are made with locally grown ingredients, and are seasoned with traditional spices, which gives them their unique taste and flavor.

How to Make a Kafuli?

Here is a traditional recipe for making Kafuli:

Ingredients:

1 cup chana dal (split chickpeas)
1/2 cup moong dal (split mung beans)
1/2 cup urad dal (split black lentils)
1 bunch spinach, finely chopped
1/2 cup fenugreek leaves, finely chopped
2-3 green chilies, finely chopped
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chili powder
Salt, to taste
4 tbsp ghee

Instructions:

Soak the chana dal, moong dal, and urad dal in water for at least 2 hours. Drain and grind them to a smooth paste.
Heat 2 tablespoons of ghee in a pan over medium heat. Add cumin seeds and allow them to crackle.
Add ginger paste and garlic paste, and cook for 1-2 minutes or until the raw aroma disappears.
Add green chilies and stir for a minute.
Add the ground lentil paste and cook for 2-3 minutes or until the mixture starts to thicken.
Add chopped spinach, fenugreek leaves, red chili powder, and salt. Cook for another 5-7 minutes or until the spinach and fenugreek leaves are wilted and the lentils are cooked through.
Add 2 tablespoons of ghee, mix it well and cook for 2-3 minutes.
Serve hot with rice or flatbreads.

Note: You can adjust the quantity of green chilies and red chili powder to suit your taste. Some people also add chopped tomato to give a tangy taste to the dish.