Dal Chaunsa To Roat: 10 Pahadi Delights To Savour The Culinary Heritage Of Himalayan Cuisine &n

Pahadi cuisine, stemming from the pristine Himalayan region, is a culinary treasure that embodies centuries-old recipes, this cuisine is steeped in tradition, featuring combination of locally sourced ingredients such as millets, lentils, and leafy greens, all seasoned with indigenous spices and herbs. The Pahadi cuisine is at core an amalgamation of culinary cultures and creations of Kumaon and Garhwal in Uttarakhand and Himachal Pradesh.

Also read: Bhaddu Ki Dal: An Underrated Pahadi Dal You Must Taste

Influenced by both Garhwali and Kumaoni cultures, Uttarakhand's cuisine showcases a harmonious blend of flavours and ingredients grown on its fertile valleys, its main specialties include dishes like Mandua ki Roti (finger millet flatbread), Gahat ki Dal (horse gram stew), and Siddhu (steamed dumplings), each showcasing unique flavours and textures. Pahadi cuisine deserves recognition not only for its delicious and wholesome offerings but also for its sustainable practices and connection to the region's rugged terrain. Here are some Pahadi dishes that must be relished to know more about the Pahadi cuisine:

Dal Chaunsa

Dal Chaunsa is a nutritious and flavourful dish that combines the goodness of lentils with the delightful taste of mango. It typically emerges from the Garhwali region and cuisine, made by cooking lentils (often masoor or red lentils) with mango pulp and a blend of aromatic spices. This dish is not only delicious but also offers several nutritional benefits. The lentils provide a rich source of plant-based protein, fibre, and essential minerals, making it a wholesome option for vegetarians and vegans.

Mangoes, on the other hand, add a sweet and tangy flavour while providing a dose of vitamin C, vitamin A, and dietary fibre. The combination of these ingredients makes a satisfying and balanced meal that is not only tasty but also good for your health. Dal Chaunsa showcases the fusion of flavours and nutrition, making it a tasty addition to any meal.

Chainsoo

Chainsoo is a dish from Uttarakhand, particularly popular among the Kumaoni and Garhwali communities. This hearty and nutritious preparation features black gram lentils (urad dal) as the star ingredient. The lentils are first roasted until they turn dark brown and then ground into a coarse powder.

This urad dal powder is then cooked with aromatic spices such as cumin seeds, fenugreek seeds, and asafoetida, creating a thick and rich gravy with a slightly nutty and earthy flavour. Chainsoo is often

garnished with fresh coriander leaves and served with steamed rice or roti. Its distinctive taste and rustic charm make it a cherished comfort food. 

Swala Pakodi

Swala Pakodi is a dish in Pahadi cuisine, known for its unique specialty of incorporating leafy greens in a delicious and satisfying way. This dish is popular among the swala region. The combination of soybean or bhatt flour with finely chopped leafy greens such as spinach or fenugreek not only adds a delightful earthy flavour but also provides essential nutrients, making it a nutritious choice.

The incorporation of Pahadi spices like ajwain and hing elevates the taste to a whole new level. Even if you're not from the Pahadi region, you can still enjoy Swala Pakodi by using easily accessible ingredients. It's a fantastic example of how traditional recipes can inspire creative and tasty ways to include leafy greens in your diet, offering a healthy and flavourful snack that anyone can appreciate.

Siddhu

Siddhu, a beloved street food in the Himachal Pradesh. Siddhu is essentially steamed dumplings made from wheat flour and filled with a flavourful mixture of spices, greens, and sometimes paneer. The origins of siddhu are deeply rooted in the Himalayan region, where it was traditionally prepared by shepherds and locals as a hearty and portable meal for their arduous journeys.

Today, Siddhu has transcended its humble beginnings and is celebrated as a popular street food delicacy, both in Himachal Pradesh and beyond. Its appeal lies in its flavours and textures with the soft, steamed outer shell contrasting perfectly with the savoury and aromatic filling. Siddhu is often served with a dollop of ghee (clarified butter) and a spicy chutney, making it a must-try treat for anyone looking to savour the authentic tastes of the Himalayas.

Dubke

Dubke, a dish from the Garhwal region of Uttarakhand. Historically, Dubke served as a hearty meal for labourers working in the fields or forests, providing sustenance and energy for their demanding tasks. This wholesome preparation typically features whole grains like mandua (finger millet) or coarse wheat flour cooked with a mix of locally sourced lentils, such as masoor dal (red lentils) or bhatt (soybean). The dish is seasoned with regional spices, including ajwain (carom seeds) and hing (asafoetida), which give a unique, earthy flavour. The result is a thick, and slightly tangy porridge-like consistency, offering a comforting and filling meal that has stood the test of time.

Mandua Ki Roti

Mandua ki Roti, a traditional unleavened flatbread made from mandua (finger millet) flour, is a staple in the Himachal and throughout the Uttarakhand region also making it a favourite of Pahadi cuisine. What makes this flatbread prized is its versatility and health benefits. Mandua ki Roti is not just a delicious accompaniment but also a nutritious one. Rich in fibre, protein, and essential nutrients, it offers sustenance to the people of the hilly terrain. This wholesome flatbread is commonly served with various Pahadi dishes like Gahat ki Dal, Aloo Ke Gutk, and Saag, complementing their flavours while providing a hearty, filling meal. Additionally, mandua is gluten-free, making it an ideal choice for those with dietary restrictions.

Bedu Roti

This unique roti is prepared using minimal ingredients, typically consisting of wheat flour, grated raw radish, and a blend of local spices. Its history can be traced back to a time when the inhabitants of Kumaon region of Uttarakhand relied on closely available ingredients.  This traditional flatbread has been a staple in the region for generations. To make bedu roti, the grated radish is mixed with the wheat flour and seasoned with indigenous flavours like ajwain (carom seeds), red or green chilies, and sometimes even a pinch of hing (asafoetida).

Radishes, a key component of Bedu Roti, were abundant in the region's fertile soil, making them a natural choice for inclusion in this bread.  The dough is then kneaded to perfection and rolled out into thin, round discs, which are cooked on a hot griddle until they turn golden and crispy. Over time, Bedu Roti became a cherished part of the Uttarakhand diet, valued for its simplicity, taste, and ability to complement a variety of regional dishes.

Urad Dal Ke Pakore

Urad Dal ke Pakore, are a beloved snack in Pahari cuisine. In Uttarakhand, urad dal is often used in various dishes due to its availability and ability to thrive in the hilly terrain. Urad dal ke Pakore are typically made by soaking and grinding urad dal into a thick, smooth batter, which is then seasoned with local spices like hing (asafoetida), ajwain (carom seeds), and red or green chilies. The batter is then deep-fried until the pakoras turn crispy and golden brown.

What makes these urad dal pakoras worth trying is the regional touch and the use of indigenous spices and ingredients, which add a unique depth of taste to the dish. These pakoras are often enjoyed with a tangy tamarind or coriander chutney. This dish sheds light on simple yet flavoursome nature of Pahadi cuisine, which relies on traditional cooking methods to create wholesome and satisfying dishes that are well-suited to the region's mountainous terrain and climate.

Gahat Rasmi Badi

Gahat Rasmi Badi is a nutrition-packed dish from Uttaranchal that holds a special place whenever there’s a talk about Pahadi eating habits. It features gahat (horse gram) lentils, known for their earthy flavour and health benefits. To prepare this dish, gahat dal is soaked, ground into a paste, and then mixed with various spices and herbs. This mixture is then sun-dried and shaped into flat, round patties, which are deep-fried to crispy perfection.

Gahat Rasmi Badi not only showcases the region's agricultural richness and resourcefulness but also symbolises the connection between the people of Uttarakhand and their natural surroundings. Beyond its delicious taste, this dish is celebrated for its nutritional value, making it a popular choice during harsh winters when it provides warmth and sustenance. 

Roat

Roat is a traditional Uttarakhand style sweet delicacy cherished for its simplicity and rustic charm. This sweet dish is made from ingredients like mandua (finger millet) flour, ghee, and jaggery. The dough is kneaded to perfection, shaped into small discs or patties, and then deep-fried until golden brown. Pahadi Roat is characterised by its earthy, nutty flavour, with a hint of sweetness from the jaggery.

It is a popular treat during festivals and celebrations in Uttarakhand, symbolising the state's deep connection to its natural resources and cultural heritage. Beyond its delicious taste, Roat serves as a reminder of the region's traditional culinary practices and the importance of preserving these age-old recipes in the face of modernisation.