Leisure Hotels Group 

Himalayan Kulath Soup (Horse Gram Soup)

Inputs- Chef Hari from The Naini Retreat

Ingredients:
Ingredient Quantity
Kulath dal (Horse gram) 1⁄2 cup
Water 4 cups
Onion (finely chopped) 1 small
Tomato (chopped) 1
medium
Garlic (crushed) 4–5
cloves
Ginger (grated) 1 tsp
Green chili (optional) 1
Cumin seeds 1⁄2 tsp
Mustard seeds 1⁄2 tsp
Turmeric powder 1⁄4 tsp
Coriander powder 1⁄2 tsp
Salt to taste
Black pepper

1⁄4 tsp
(adjust
to taste)
Ghee or oil 1 tbsp
Lemon juice 1 tsp
Fresh coriander leaves for
garnish

Method:
Soak the Kulath:
 Wash and soak 1⁄2 cup kulath dal in water for 6–8 hours or overnight for easier cooking.
Cook the Dal:
 Drain and pressure cook with 4 cups of water, a pinch of turmeric, and salt for 5–6
whistles (or until soft).
Prepare the Tempering:
 In a pan, heat 1 tbsp ghee or oil.
 Add cumin seeds, let them splutter, then add garlic, ginger, and green chili.
 Add onion and sauté until golden brown.
 Add tomato, turmeric powder, and coriander powder. Cook until tomatoes are soft and
masala releases oil.
 Combine and Simmer:
 Add the cooked kulath dal (you can lightly mash or blend for a smooth texture).
 Adjust water for desired consistency (soup-like).
 Simmer for 5–10 minutes on low heat.
Finish:
 Add roasted jeera powder, lemon juice, and fresh coriander leaves.
 Mix well and serve hot.

Chicken Pahadi Nebu Dhaniya Shorba

Ingredients:
For the stock:
 Chicken with bone – 250 g
 Water – 4 cups
 Ginger – 1-inch piece (sliced)
 Garlic – 4–5 cloves (crushed)
 Black peppercorns – 6–8 no
 Bay leaf – 2 no
 Salt – to taste
For the shorba:
 Oil or ghee – 1 tbsp
 Onion – 1 small, finely chopped
 Green chili – 1, slit
 Ginger-garlic paste – 1 tsp
 Fresh coriander leaves – 1⁄2 cup (chopped with stem)
 Fresh mint leaves – 1 tbsp (optional for pahadi flavor)
 Pahadi nebu juice – 11⁄2 tbsp (adjust to taste)
 Crushed black pepper – 1⁄4 tsp
 Cumin powder – 1⁄4 tsp
 Garam masala – a pinch
 Salt – to taste

For garnish:
 Fresh coriander leaves – few
 Lemon slice or wedge – 1

Method:
 Prepare Chicken Stock:
In a deep pot, add chicken, water, ginger, garlic, peppercorns, bay leaf, and salt.
Bring to a boil, then simmer for 25–30 minutes.
Strain and keep the clear stock aside. Shred some boiled chicken pieces to add back
later.

 Prepare the Base:
Heat oil or ghee in a pan. Add chopped onions and sauté till light golden.
Add ginger-garlic paste and green chili, sauté till raw smell goes away.
 Add Coriander & Spices:
Add chopped coriander (with stems) and mint leaves. Sauté lightly.
Add cumin powder, crushed pepper, and a pinch of garam masala.
 Combine & Simmer:
Pour in the prepared chicken stock and a few shredded chicken pieces.
Simmer on low flame for 5–7 minutes for flavors to blend.
 Finish with Lemon & Seasoning:
Turn off the heat and add pahadi nebu juice just before serving. Adjust salt and pepper.
 Garnish & Serve:
Pour into bowls, garnish with fresh coriander and roasted jeera powder and a lemon
wedge. Serve hot.

Taj Corbett Resort & Spa

Kumaon Wellness Soup
Inputs- Chef Bidyut Saha, Executive Chef, Taj Corbett Resort & Spa
Rooted in the heart of the Himalayas, this wholesome soup brings together the rustic charm of Gahat
Dal (Horse Gram) with the freshness of locally grown vegetables. Rich in protein and fiber, this soup is
not just a meal — it’s a taste of Kumaoni tradition, reimagined for modern wellness. Perfect for chilly
evenings.

Ingredients:
 Gahat Dal – 1⁄2 cup (soaked overnight)
 Carrots – 1⁄2 cup,
 Broccoli – 1⁄2 cup,
 Zucchini – 1⁄2 cup,
 Baby Corn – 1⁄2 cup,
 Beans – 1⁄2 cup,
 Onion – 1⁄2 cup, chopped
 Garlic – 1 tsp, minced
 Ginger – 1 tsp, minced
 Green Chili – 1, chopped (optional)
 Oil – 1 tbsp
 Salt & Pepper – to taste
 Lemon Juice – 1 tsp (optional)

Instructions:

1. Soaked Gahat Dal over night and billed with water, salt, turmeric, garlic, and ginger until soft.
2. In a pan, heat oil. Sauté onion, garlic, ginger, and green chili. Add carrots, beans, broccoli and
   zucchini. Cook until tender.
3. Add cooked dal to the veggies. Adjust consistency with water. Simmer for 5–10 minutes.
4. Add salt, pepper saute mushroom and lemon juice. Enjoy hot with crusty bread or millet
   flatbread