Recipe of Dubka - a Kumaoni dish.


Dubka is a Kumaoni dish popular in Uttarakhand state, especially in Kumaon region. It is made with white soybean and is very nutritive and healthy. This article describes the step by step method of preparing it.

Introduction


Dubka is a delicious Kumaoni preparation of white soybean generally relished with rice. It is a traditional Kumaoni dish and has got its unique taste.

A full meal can be planned by preparing some vegetable and dal along with Dubka and rice. Those who like chapatis, can also add that to meals.

Soybean is a nutritive food and contains significant quantities of protein, phytic acid, dietary minerals and vitamin B.

One cup of Dubka dish gives about 160 Kcalories.

This dish takes about 40 minutes to get ready.

Ingredients


The quantity of ingredients mentioned below will be sufficient for 5 persons while taken with other food items during meals.

  • White Soybean - 1 cup.

  • Rice powder - 1 to 2 tbsp

  • Cooking oil - 2 tbsp.

  • Red Chillies - 1 to 2 numbers

  • Turmeric powder - 1/2 tsp

  • Coriander powder - 1 tsp

  • Cumins seeds - 1/2 tsp

  • Asafoetida powder - 1/2 tsp

  • Garlic - 5 to 6 cloves

  • Salt - as per taste

  • Coriander green leaves - 1/2 cup

Preparation


Soak white soybean in sufficient water overnight. Peel the garlic cloves and chop finely. Remove the seeds of red chilies and chop in small pieces.

Grind the soybean by adding little water and make a slightly coarse paste. Do not grind to fine paste as it will alter the taste of the dish.

Method


Keep a big deep pan on medium heat and pour 1 tbsp cooking oil in it. When the oil is heated up, add 1/4 tsp cumin seeds, 1/2 tsp coriander powder and turmeric powder to it. Saute for a while, and then pour 4 cups of water to it slowly.

Once the water gets warm, add the soybean paste to it and stir it to make smooth and consistent. Add rice flour also. Stir well. Please note that it should not be much thick otherwise it may start sticking to the bottom. Now cook this in low heat for about 20-25 minutes. Stir in between time to time. If you find that it is thickening much then add little water time to time. Take care in not putting more water as it will lead to deterioration in the taste of the dish.

Add some salt also. This dish is generally relished with less salt. It gives its unique taste when less quantity of salt is added.

By this time the dish is already cooked. Now we have to season it with the spices.

Take a pan and keep it on medium heat. Pour 1 tbsp oil in it. When the oil is heated up add remaining cumin seeds, remaining coriander powder, asafoetida, garlic, coriander leaves and red chilies to it and saute for some time when these spices slightly turn brown.

Now add the cooked Dubka in the pan and mix well and cook for 1-2 minutes in low heat.

When ready the dish appears as a yellowish grey color.

Serving


The dish is to be served in medium bowls to the individuals. Salt to be given extra if someone wants to add to this dish.

Conclusion


Kumaoni dish Dubka is a healthy and nutritious item which can be relished with rice. It is a common food item in the Kumaon region of Uttarakhand.

It is generally relished with rice though it can be taken with chapatis, paratha or poori as well.


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Comments

Author: Umesh09 Feb 2019 Member Level: Diamond   Points : 4

Kumaon region of Uttarakhand state has its own unique dishes and Dubka is one of them. Dubka is prepared with black Soybean also and the dish, in that case, has a blackish grey color.

Some of the other Kumaoni dishes are Rush (Soybean soup), Bhatt ka Jaula (a dish prepared with black Soybean and rice), Churkani (a dish prepared with black Soybean), Bhatiya (a dish similar to Dubka) etc.

While surfing through a Kumaoni internet, I found that one of the Kumaoni dish 'Bhatt ka Jaula' prepared with black Soybean is introduced in some restaurants of Australia and is a popular nutritive dish there. They have given it the name of 'Turtle Bean Rissoto'. This shows how the dish of a particular place travels to far off places. Being curious I read more about it and found that a person from the town Haldwani in Uttarakhand is working as a chef in one of the restaurants in Australia and he had introduced it there.

So it is really great that Indians working outside are introducing the items of their home state and making them popular.

During my stay in Dehradun, I had tasted some of these Kumaoni dishes and I think that they deserve the appreciation for their taste and nutritive value.

Author: Neeru Bhatt10 Feb 2019 Member Level: Gold   Points : 1

Bhatt ka Jaula can be prepared with white as well as black soybean. The taste is almost same but the colour are almost opposite. A little amount of rice is added to give it the flavour of Jaula.

Jaula is a general term. Even rice Jaula is popular in Uttarakhand. It is akin to the Curd- rice prepared in Southern states.



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