Chef Davinder Kumar’s recipe of Dum Bharwan Gucchi evokes the grandeur of India’s royal kitchens with flavour and finesse

Dum Bharwan Gucchi is my tribute to the rich Awadhi repertoire. The filling brings warmth and texture, balanced by the natural earthiness of Kashmiri morels. The royal mushrooms, gently simmered in a smooth, saffron-infused gravy, result in an aromatic, silken sauce that embraces the palate and evoke the grandeur of India’s royal kitchens. Royalty doesn’t always lie in opulence — sometimes, it lives in rooted tradition.

I’ve paired it with pearl millet khichdi, slow-cooked with moong lentils and tempered with ghee and cumin seeds. It brings nourishment, depth, and a rustic charm to the plate.

DUM BHARWAN GUCCHI

(Serves 2-3)

Preparation time: 40 minutes

Cooking time: 1 hour

Ingredients

For the Khichdi

Pearl millet                                 100 gm

Moong dal (split yellow lentil)   100 gm

Pure ghee                                    50 gm

Mustard seeds                             ½ tsp

Cumin seeds                                1 tsp

Curry leaves                                3-4

Green chillies (slit)                     1-2

Ginger (chopped)                       1 tbsp

Carrots (chopped)                      40 gm

Beans (chopped)                        40 gm

Turmeric powder                       ¼ tsp

Garam masala                            ¼ tsp

Salt                                             To taste

For Stuffed Morels

Morels (medium to large)            8-10

Cottage cheese (grated)               80 gm

Cashews (chopped)                     1 tbsp

Almonds (chopped)                     1 tbsp

White pepper powder                   ¼ tsp

Salt                                                To taste

For the Royal Saffron Gravy

Refined oil                                    40 gm

Green cardamoms                         2-3

Bay leaf (small)                            1

Onions (chopped)                         100 gm

Ginger-garlic paste                       1 tsp

Cashew paste                                50 gm

Yogurt (whisked)                          100 gm

Cream                                            60 gm

White pepper powder                    1 tsp

Garam masala                                ¼ tsp

Kewra water                                   ½ tsp

Salt                                                 To taste

Saffron strands (soaked in milk)    A pinch

For garnish

Roasted almond flakes                     2 tsp

Saffron strands                                 A pinch

Method to prepare:

Khichdi

In separate bowls, wash millets and dal. Rinse thoroughly under running water until clear. Soak for 30 minutes. Drain. Keep aside. In a pot, heat ghee. Add mustard seeds, cumin seeds, curry leaves and let them splutter. Add green chillies, ginger and saute for a minute Add the chopped vegetables and cook till slightly tender. Add drained millet and dal to the pot. Stir. Add in turmeric powder, salt and water. Bring to a boil. Turn the flame to low. Cover and simmer for 25-30 minutes. Stir occasionally to prevent sticking. Once cooked, add garam masala and mix gently. Adjust seasoning and leave aside.

Stuffed Morels

Wash, clean and soak morels in sufficient warm water for 30 minutes. Rinse thoroughly. Cut bottoms, pat dry and keep aside. In a bowl, mix cottage cheese, chopped nuts, white pepper powder and salt. Gently stuff each morel with this mixture. Avoid tearing the morels.

Saffron Gravy

Heat oil. Add green cardamoms, bay leaf and let these splutter. Add onion and sauté until translucent. Add ginger-garlic paste and sauté until moisture has evaporated. Add cashew paste and cook on low heat. Add yogurt and simmer for 3-4 minutes. Gradually, add cream. Cook for 2-3 minutes, until the gravy becomes smooth and glossy. Add white pepper powder, garam masala, salt, saffron, kewra water and stir. Adjust seasoning. Put stuffed morels and let these simmer for a minute. Remove pan from heat and keep aside warm.

For plating

Arrange stuffed morels in a serving plate. Put a scoop of khichdi on the side. Pour royal gravy on morels. Garnish with roasted almond flakes and saffron.

— President of the Indian Culinary Forum, Chef Davinder Kumar is currently Vice President (F&B Production) at Le Meridien, New Delhi. He has authored books like ‘Kebab, Chutney & Bread’; ‘Just Kebabs: Celebration of 365 Kebabs & one for a Leap Year’, ‘Soups’, and ‘Four Seasonal Salads’