Garhwali INFUSION

Grounded in the traditional magic of the Uttarakhand hills, Garhwali food has high nutritional value and earthy tastes, that have largely remained unexplored. Megha Jhunjhunwala, Chef and Founder of Hearth & I, sheds new light on 4 age-old Garhwali recipes, that have been lovingly honed and passed on by the strong women of the Garhwal region.

- Megha Jhunjhunwala

My love for Uttarakhand, especially the Garhwal region is still a mystery to me. Much before I visited the area, I had dreams about walking the sprawling meadow and hills of this heavenly abode. From 2014, I spent almost five years living and exploring these regions, discovering the unique yet straightforward flavours, iconic to this region. Luckily, my teachers along the way were strong, beautiful Garhwali women, who happily toiled in the fields and forests, bringing back wood and vegetation to cook their family the most nutritious and delicious meals. These inspiring women are the master chefs and secret-keepers of this spectacular cuisine.

Chainsoo GRAHWALI DAL

Chainsoo Daal is synonymous to Uttarakhandi food. It is made with a whole black urad dal or even variants of bhatt ki dal (black soya bean). During my stay at Khirsu, a little wonderland, I trekked up to Gwaad Village and met a wonderful farmer family, who were more than willing to teach me some local delicacies. This recipe is from their kitchen. The lady of the house made it with black urad dal, dry roasted and unevenly ground. This dal is generally quite hard to digest, to nullify this effect, it is first roasted making it more fitting to digest.

INGREDIENTS

1 cup Urad Dal (split or whole or Black Soyabean

2 tbsp Mustard Oil

2 cups Water

1 tsp Salt (to taste)

3 tsp Coriander powder

1/2 tsp Turmeric powder

1 tsp Red Chilli Powder

1/2 tsp Garam masala

FOR TEMPERING

2 tbsp Ghee

1 Onion (finely chopped)

3 Garlic cloves (finely chopped)

4 Dry red chillies

1 tsp asafoetida