Bhaddoo Dal: Uttarakhand's Centuries-Old Slow-Cooked Tradition, Named After Its Pot

• Bhaddoo Dal is a traditional Uttarakhand dish, unique as it's named after its special cooking vessel 'Bhaddoo', not the lentil.
• Made from kidney beans (rajma) and black gram (urad dal), soaked overnight for tenderness.
• Slow-cooked for hours in a heavy metal 'Bhaddoo' pot, which has a narrow neck and heavy base, ensuring even heat distribution.
• Aromatic tempering of cumin, coriander, chilies, ginger-garlic, and tomatoes is added, infusing deep flavors.
• The slow cooking imparts a velvety texture, rich taste, and a subtle earthy, metallic aroma, making it a centuries-old mountain delicacy.

Why It Matters: Bhaddoo Dal is a unique Uttarakhand tradition, slow-cooked in a special pot for rich flavor.