The Japanese quarter of Yokohama is called Benten, after the goddess of the sea

Vegetarian Meals Of Uttarakhand

Jul 15 • Traveling • 1066 Views • No Comments on Vegetarian Meals Of Uttarakhand

Uttarakhand, known as the “Land of the Gods,” is a state situated in northern India, formed from two north-western districts of Uttar Pradesh. Uttarakhand sits at the foot of the Himalayas and is renowned for its sheer natural beauty. The staple diet of Uttarakhand’s inhabitants consists of vegetarian foods that are healthy, wholesome and rich in protein. Soybeans, pulses and vegetables are used in abundance in Uttarakhand cooking, as well coarse grain (mandua) which is high in fibre.
Uttarakhand is made up of two main regions, Garhwal and Kumaon, with the cuisine varying slightly with each.
In the Garhwal region, one popular meal is Kalufi , a thick gravy dish traditionally made with spinach (palak) and methi. To make Kalufi, spinach and methi are mashed together with green chillies, which give the dish warmth. Garlic and ginger is fried off in oil and the paste is added along with rice powder (or paste), garlic, ginger, cumin seeds and dry coriander. The dish is covered and cooked for approximately ten minutes. Generally, Kalufis are garnished with a generous portion of ghee and are served with rice.
One other Garhwal delicacy is Phaanu, a dish packed with vitamins and minerals thanks to its main ingredient: lentils (dals). To make Phaanu, lentils –most commonly gahat or arhar dal – are soaked overnight before being grinded into a thick paste along with ginger, garlic and chillies. The paste is placed on a medium heat on a griddle-like pan, called a tawa. Half of the paste is used to make pancakes, while the other half is mixed with water and other ingredients and seasoned with salt. The mix cooks on a slow fire for ten minutes, then the pancakes are added and it is left to simmer for another ten minutes. Phaanus are also garnished with ghee and served with rice.
A staple dish of both regions is Rus, which is made from a variety of different lentils. Rus is cooked using an iron vessel and is mainly eaten during colder months. To prepare the dish, rice and lentils are soaked overnight. The rice is then grinded into a paste while the lentils are boiled until tender. A separate paste is made from cumin seeds, garlic, ginger, black pepper and cloves, and this is then mixed with rice paste, the lentil stock and other hot spices before being cooked for around 15 minutes. Rus is commonly garnished with coriander leaves and served with rice.
A Dubka is a popular Kumaoni dish containing lentils such as Moong and Urad. To make Dubka, pre-soaked lentils are made into a thick paste along with warming ingredients such as mustard seeds, green chillies and turmeric powder, making the dish a perfect winter-warmer. Water is added to the paste, the mix is brought to the boil and then simmered. The dish has a soup-like consistency, and is typically seasoned with ghee and served with rice.
If you want a taste of authentic Indian food, head down to one of London’s top Indian brasseries. There, you’ll be able to sample healthy and nutritious food, full of flavour.

Related Posts

« »