Dham in Himachal Pradesh simply refers to a traditional feast of different types of dishes. Mandyali Dham is very intrinsic to the Himachali culture and is often considered one of the most special delicacies of that region. One of the many types of Dham in Himachal Pradesh is the Mandyali Dham. It generally consists of madra, dal, khatta, kadhi, and meetha. The traditional way of cooking this feast is not on stove or gas but on firewood.
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Generally, the process of preparing Dham starts a day before it's consumed. People generally like to consume this assortment of delicious delicacies at lunch. Often considered as a meal, dham is a beautiful concoction of different autonomous dishes. Here are some appetising dishes that constitute dham.
Also Read: Madra- The Himachali Dham Delight
* Sepu Badi
Sepu badi is made from two different things: sepu, which is made from spinach leaves and has a saag-like texture, and badi, which is made from urad dal. The combination is generally consumed with some fresh boiled white rice. It is very lightly seasoned with some regional spices like red chillies and masala mixes and is a very important part of the Mandyali Dham. The dish has a savoury flavour and is very lightly spiced.
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* Boondi Ka Meetha
Boondi ka meetha is also called badaane ka meetha. It is an extremely appetising and crispy dish that is made from sweet chickpea flour. It is made by cooking chickpea flour in some sugar syrup and a lot of dry fruits. The dish is a flavourful mixture of different textures and flavours, and it is subtly sweet.
* Kol Ka Khatta
Kol ka khatta, as the name suggests, is made using kol, which is horse gram. The dish also consists of a lot of different types of vegetables, such as tomatoes and bottled gourd, as well as onions. The gravy is generally kept thick and not extremely watery. For the finisher, people like to add some fresh coriander leaves on the top.
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* Kaddu Ka Khatta
Kaddu ka khatta is an extremely savoury and sweet dish that uses pumpkins and a lot of dry red chillies. For tempering, people like to use some dry fenugreek seeds and a lot of curry pattas. This is a dry dish that is a very important part of the mandyali dham. It is generally consumed with rice or even flatbreads. The dish has regional variations, and some people like to keep it extremely spicy, whereas others like to have subtle flavours.
* Jhol
Jhol is a very famous Himachali dish that is extremely popular in Kullu and Manali. It can be considered very similar to curry as it is made by using buttermilk and some spices. Local people like to make it like a soup and combine it with some fresh white rice. Because of its benefits for the gut, people of Himachal Pradesh extensively consume it during the winter season to keep cold and fever away.
* Rice
Rice is again a very important part of the mandyali Dham, and it is impossible to serve the feast without cooking some fresh rice. The rice in Himachal Pradesh is generally cooked in an open pot. The type of rice that is chosen for cooking is the one whose starch is always strained, as it helps in improving its nutritional value. Different types of dals or lentil soups are generally served with white rice.
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* Mah Ki Dal
Mah ki dal is the name given to the lentil that is cooked using black gram lentils along with a variety of spices, such as cumin seed powder, garam masala, red chilli powder, and many other types of spices. Usually, people in Himachal Pradesh like to prepare this Dal in a similar way to how they prepare different types of curries. It is generally kept thick and garnished with a lot of fresh coriander leaves.
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* Babru
Babru is a special kind of flatbread prepared in Himachal Pradesh. It has a savoury taste and is deep-fried in vegetable oil or desi ghee before being served. Babru is a flatbread that is made with a flour mixture of wheat flour and lentil paste. The dough is generally rolled into the shape of a flatbread that is then immersed in smouldering oil before being served. It is the perfect accompaniment for different types of curries and sabzis that are a part of dham.