Simple mountain food of pulses, millets and wild greens, cooked slowly in iron pots, with a strong local seasoning called jakhya.
History
Kumaon and Garhwal grew staple crops that withstand terraced farming: mandua (finger millet), jhangora and gahat (horse gram). Iron kadhai cooking gives the dishes their dark colour.
Ingredients
- Finger millet flour
- Horse gram
- Black soybean
- Jakhya seeds
- Ghee
- Rock salt
- Pahadi (hill) potatoes
How it's made
- Soak and grind or boil pulses
- Cook slowly in an iron pot with minimal spice
- Temper with jakhya in hot ghee
- Serve with mandua roti or red rice
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to enjoy it
Serve & enjoy
Eat hot with ghee or green chutney.
Ratings & notes
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