Kumaoni Ras Beej By Ranveer Brar

Kumaoni Ras Beej

Kumaoni Ras Beej recipe comes from the hills of India. Chef Ranveer Brar shares the recipe for this delicacy from the Kumaon region of Uttarakhand India. This broth-like dish made with various lentils and chickpeas is spicy, tangy and extremely nutritious.
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Cooking Time

8-10 Min

Meal Type


Preparation Time

10 Min



Rate This Recipe8


  • 50 gm soaked white gram
  • 50 gm soaked chickpeas
  • 50 gm soaked small gram
  • 50 gm black eyed peas
  • 50 gm kidney beans
  • 50 gm horse gram
  • 50 gm kulith lentil
  • 50 gm bhat lentil
  • water as required
  • salt to taste
  • 2 tbsp clarified butter
  • 1 tsp cumin seeds
  • 1 tsp furan
  • 1 onion
  • 4-5 cloves of garlic
  • 2 tbsp rice flour
  • water as required
  • 2 tomatoes


  1. 1

    To make Kumavani Juice/Ras, add soaked split black gram(urad dal), soaked chickpeas(kabuli chana), finely chopped chickpeas(baarik chana), soaked cowpea (lobiya), soaked beans (rajma), soaked horse gram (kulath dal), soaked black soyabeans (bhat dal), water and salt and let it cook for 4 whistles. Take out its juice and put it in a deep cooking pot.
  2. 2

    For tempering the juice, take another pan and roast cumin, faran, onions and garlic in desi ghee and then mix it with the juice.
  3. 3

    Make a batter of rice flour and water, and add it with the juice.
  4. 4

    Add tomatoes, onions, coriander leaves and seeds in a bowl and add salt to it.
  5. 5

    Kumavani juice/ras seed is ready.

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