From Siddu To Swale, 8 Pahadi Dishes From The Mountains Of North India!

by Shreya Rathod
From Siddu To Swale, 8 Pahadi Dishes From The Mountains Of North India!

The Pahadi cuisine is mostly prepared in Uttarakhand, Himachal Pradesh, and the neighbouring Himalayan regions. The meals served in these areas are designed to keep people warm and help them withstand the severe weather, as these areas experience cold temperatures for the majority of the year. The cuisine is the simplest and is cooked in little oil. The magic is all in the use of fresh spices, seasonal foods, and handmade ghee. Here are recipes for 8 Pahadi dishes that you can make at home!

8 Pahadi Dishes Recipes To Make At Home!

1. Siddu By Nisha Madhulika

In Himachal Pradesh, Siddu is a type of street cuisine. They are wheat flour-based, steamed dumplings stuffed with a flavorful blend of spices, veggies, and occasionally paneer. Rooted in the Himalayan region, Siddhu was originally made by residents and shepherds as a filling and transportable meal for their strenuous travels. The delicate, steam-cooked outside shell, which contrasts beautifully with the flavorful, aromatic inside, is what gives it its allure.

2. Chainsoo By Sakshi Tanwar

Uttarakhand’s Chainsoo is a speciality of the Kumaoni and Garhwali communities in particular. The main component in this filling and healthy dish is black gramme lentils or urad dal. The lentils are pounded into a coarse powder after being roasted until dark brown. A thick, rich gravy with a faintly nutty, earthy flavour is produced by cooking this urad dal powder with aromatic spices like cumin, fenugreek, and asafoetida.

3. Dal Chaunsa By Chef Sanjeev Kapoor

Dal Chaunsa is a tasty and nourishing dish that mixes the wonderful taste of mango with the healthiness of lentils. It consists of boiling lentils—typically red or masoor lentils—with mango pulp and a mixture of spicy spices. This recipe has several health advantages in addition to being delicious. As a good source of plant-based protein, fibre, and important minerals, lentils are a nutritious choice for vegans and vegetarians.

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4. Dubke By Chef Kunal Kapur

Traditionally, Dubke was a filling lunch that gave labourers in the fields or forests the energy and sustenance they needed to complete their strenuous jobs. Usually made with a combination of locally obtained lentils like masoor dal or bhatt, this hearty dish consists of whole grains like mandua or coarse wheat flour. The dish has an earthy, distinct flavour thanks to the addition of local spices like hing and ajwain. The end product has a thick, slightly tart porridge-like consistency that makes for a satisfying supper that tastes good even after a long period.

5. Mandua Ki Roti By Chef Kunal Kapur

Mandua (finger millet) flour is used to make the traditional unleavened flatbread known as mandua ki Roti. Additionally, it is a staple in Uttarakhand and Himachal Pradesh, making it a beloved dish of Pahadi cuisine. It’s a healthy addition in addition to being delicious. Packed with important nutrients, fibre, and protein, it provides the people living in the hilly terrain with sustenance. Mandua is also devoid of gluten, which makes it a great option for anyone who maintains a strict diet.

6. Chana Madra By Nisha Madhulika

It is another Pahadi dish that you can make at home! Slow-cooked kabuli chana, or chickpeas, are infused with flavour thanks to the addition of cardamom, cloves, turmeric, and cumin to the thick yoghurt-based gravy. Here is a recipe to make this Chana Madra!

7. Badi Ki Sabji By Chef Kunal Kapur

This is a Uttarakhandi vegetarian main course dish prepared with dal vadi in the Kumaoni tradition. Badi is a vegetarian lentil nugget that is sun-dried. In other regional Indian dialects, it is referred to as vadiyan or dal vadi. Making a small batch of dal badi annually has become a Kumaoni tradition that every home adheres to like a yearly ritual.

8. Swale By Chef Sanjeev Kapoor

In Pahadi cuisine, Swale is a dish that is popular in the Swala region and is distinguished by its speciality of combining leafy greens in a tasty and fulfilling way. It is made with finely chopped leafy greens, like fenugreek or spinach, and soybean or bhatt flour, which gives the dish a delightfully earthy flavour and essential nutrients.

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Comment below and tell us if you have tried any of these recipes!

Cover Image Courtesy: Wikimedia & Sanjeev Kapoor/ Instagram

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