From the earthy comfort of Gahad Dal to the nutty richness of Red Rice, from rustic Khapli Roti to the fiery kick of Bhangjeera chutney and the crunchy delight of Jakhiya Aloo. These dishes are not just food, they are a reflection of the mountain delicacies. These heavenly dishes are highly nutritious, flavourful and wholesome. Here, every ingredient tells a story of sustainability and simplicity. Let’s explore traditional Uttarakhand meal for you -
Gahad Dal -
In the traditional kitchen of Uttarakhand, this humble Gahad Dal is a perfect balance of taste and nutrition. It is also known as Kulthi Dal or Horse Gram is a power-packed legume known for its high protein, iron, and fibre content, It aids in weight management, removal and detoxification of kidney stones. Also, keeps you full for longer, reducing unhealthy snacking. To make it more simple, here we have a Gahad dal recipe also that can be easily cooked at home.
Gahad Dal Recipe -
Ingredients -
1 Cup of Gahad Dal or Kulthi Dal or Horse Gram soaked overnight
1 tsp ginger-garlic paste
2-3 green chillies finely chopped
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp red chilli powder
Salt to taste
1 tsp ghee or oil
Fresh coriander leaves chopped finely
Method For Cooking:
Step 1 - Pressure cook the soaked Gahad dal with enough water for 3-4 whistles until soft and mushy.
Step 2 - Heat mustard oil or ghee in a pan, put some cumin seeds to sizzle, then add garlic, ginger, and green chillies, then saute for 1 to 2 minutes. Then add some chopped onions to cook until it's golden brown. Add chopped tomatoes along with the recommended Shiva Organic’s spices. Cook it for some time until it gets softer or mushy. Add cooked Kulthi Dal into the gravy, mix them well and let it simmer for 5–7 minutes. Add water as per requirement and cook it for about 5 to 10 more minutes,
Step 3 - Serving - Now, you can serve hot Gahad Dal with freshly cooked Pahadi Red Rice or Khapli Roti
Pahadi Red Rice
Pahadi Red Rice, also known as ‘’Laal Chawal’’ in the local region, is native rich variety cultivated in the mineral rich soil of Uttarakhand. Unlike the polished white rice, the red rice retains its bran layer, offering an earthy taste and chewy texture. The red rice can be cooked simply with water or steamed with herbs, Pahadi Red Rice compliments with Gahad or Kulthi Dal beautifully. It can also be served during festivals and family gatherings due to its rich culture, flavour and significance. Shiva Organic Red Rice is grown using traditional and sustainable methods making it an eco-friendly and health enhancing grain. It has a low glycemic index which is very much ideal for diabetic people. It is high in antioxidants and magnesium along with supporting heart health and digestion. This is naturally gluten-free which makes it ideal for people who are gluten allergic. Let’s learn how to cook red rice step by step below -
Pahadi Red Rice Recipe -
Ingredients -
1 Cup of Shiva Organic’s Pahadi Red Rice
2½ Cups of water
1 tsp of mustard seeds
1-2 dried red chillies
1 tsp of mustard oil or ghee
1 pinch of asafoetida
Salt to taste
1 chopped onion
1 chopped green chilli
½ tsp cumin seeds
1 clove garlic
Method of Cooking Pahadi Red Rice -
Step 1- Rinse and soak the red rice for 2-4 hours
Step 2 - Cook or boil the red rice in a pressure cooker (3-4 whistles) or thick bottomed pot (medium flame). Check if the rice is completely cooked. Cover with a lid and let it sit for 15-29 minutes and then serve with Dal and vegetables of your choice.
Step 3 - Tempering or Tadka ( Only if you want) - Heat ghee in a small pan, add mustard seeds and let it splutter. Then put some dry red chillies, asafoetida, garlic and green chilli, and saute until golden
Step 4 - Pour the tadka over the cooked red rice, add salt and mix well. Then serve hot with Kulthi dal or any other cooked vegetable.
Khapli Roti
Khapli roti is made from Khapli Wheat Flour (Emmer Wheat) is an Indian wheat variety with long grains, low gluten content and high levels of dietary fiber and micronutrients. The dough for Khapli Roti is made with Khapli Atta, water and a pinch of salt, then rolled thin and roasted on a hot griddle. It pairs well with dal, chutneys or cooked vegetables. incredibly light on the stomach. Khapli atta is gut friendly and good for digestion. Its lower gluten content is ideal for gluten sensitive people packed with vitamin B complex, iron, and magnesium. Also, keep blood sugar level in check. Let’s jump on to the step by step process for making Khapli roti below -
Khapli roti Recipie -
Ingredients -
1 cup of Khapli wheat flour ( Emmer wheat flour)
Water as required
A pinch of salt
1 tsp of ghee
Method For Cooking:
Step 1 - Making a Khapli wheat flour dough. Take a big bowl, add a cup of Khapli wheat flour then add a pinch of salt, pour some ghee and mix them first and then gradually add water and knead into a soft dough. Leave it covered with damp cloth and let it rest for 10-15 minutes.
Step 2 - Make a tiny ball out of dough and then roll it with the help of a traditional rolling pin and flat board, don;t forget to sprinkle dry flour to avoid stickiness during rolling.
Step 3 - Heat the pan or tawa to cook the roti by placing the rolled roti on the tawa. Flip after some time if you see little bubbles appear on it. Flip accordingly and cook both sides.
Step 4 - Spread some pure ghee on the Khapli roti and serve hot with Kulthi dal, any of your favourite cooked vegetables and pickle.
To complete the whole platter of Uttarakhand healthy and delicious meals below we are sharing two more recipes without which Pahadi meals is incomplete -
Bhangjeera Chutney Recipe
Ingredients -
Bhangjeera (Roasted Hemp Seeds) - 2 tablespoons
Green chillies - 1 to 2 pieces
Garlic cloves - 1 to 2
Pink or black rock salt as per taste and flavour
Tamarind pulp - 1 tablespoon or lemon juice (whichever suits)
Water as required
Fresh coriander leaves
Method For Cooking:
Step 1 - Dry roast bhangjeera or hemp seeds in pan over low heat until they start cracking and let them cool down
Step 2 - Take a traditional grinder made of stone (Silbatta) or today’s day's mortar and pestle and grind the roasted bhangjeera seeds coarsely along with chopped green chillies, garlic cloves and rock salt until you get a smooth paste. Then add the tamarind pulp, some lemon drops and mix them well.
Step 3 - Serve fresh with Khapli roti and other Pahadi delicacies. Bhangjeera chutney doesn’t give you spicy hide or kick but provides omega-3 fatty acids, protein and minerals. The chutney supports digestion and gives a boost of nutrition to any meal.
Jakhiya Aloo Recipe -
Ingredients -
Potatoes - 4 medium sizes
Jakhiya - 1tsp
Mustard Oil - 2 tps
2 slit or chopped Green Chillies
A pinch of Asafoetida (Hing)
¼ tsp Turmeric powder
½ tsp Red chilli powder
Salt to taste
Some fresh coriander leaves
Method For Cooking:
Step 1 - Boil, peel and dice the potatoes into medium chunks. Heat the Shiva Organic Yellow Mustard Oil in a pan.
Step - 2 Tempering the Jakhya - Put a pinch of Asafoetida and Jakhiya into the hot oil until they crackle and release the aroma.
Step 3 - Add slit chillies and Shiva Organic spices then saute them for a few seconds until they mix well.
Step 4 - Then add already boiled and diced potatoes, toss them well so that they mix altogether. Cook on the low flame for 5 to 7 minutes until the potatoes turn crispy but still soft and juicy from inside.
Step 5 - Garnish and Serve - Garnish your Jakhiya Aloo with freshly chopped coriander leaves and serve hot.with Khapli roti, red rice, and Bhangjeera chutney for an authentic touch.
This isn't just a meal, it’s a wholesome nutrient rich experience rooted in the Himalayan wisdom packed with plant based protein, complex carbs, dietary fiber and vitamins. At Shiva Organic, we are proud to bring this mountain magic to your kitchen. The food grains we have are 100% naturally grown without a trace of synthetic pesticides and fertilizers. All we know is that you deserve an authentic platter.
