Mandyali Dham ~ Kaddu ka Khatta

 

Today's platter is a dham that is served in a thaali, after I failed disastrously to capture the iconic meal in leafy bowls and plates. A 'dham' is a traditional feast served in the state of Himachal Pradesh on festive occasions. The legend is that a Chamba king named Jaisthamba was fascinated by the idea of Kashmiri wazwan and ordered his cooks to prepare a vegetarian meal on similar lines to offer the Goddess. A menu thus created thirteen centuries ago slowly evolved into a 'dham'. As it was initially prepared in temples as prasad, the dham meal is completely 'satvik'. No onions, garlic, or tomatoes are used. The emphasis of cooking is mostly on pulses / legumes. Nowadays people have dhams planned for every auspicious occasion and gathering including weddings.

Winters are considered to be the best season to serve dhams according to this article which gave me sufficient info to plan for this dham. A traditional dham is always cooked by botis, brahmins who are hereditary chefs. The recipes are not handwritten and the secret recipes are passed down from generation to generation in the family. A dham preparation for a mid day meal begins the previous night. The food is cooked in a 6x2 feet trench using firewood. Thick copper and brass vessels with broad base and narrow openings are used to cook the dishes since metals are good conductors of heat and the narrow shape keeps the food warm foe longer period. The big iron kadai / woks are used to make the khattas. The guests sit on the floor in a line to eat which was originally meant to imbibe the feeling of equality among the local communities. The food is traditionally served in  biodegradable plates made with leaves.

The dhams cooked in each region of the state varies because of the diversity. Kangra dham, Mandyali dham, Chambyali dham and Bilaspuri dham are the famous ones among the lot. I chose to go with the Mandyali dham as my husband is somewhat attached to the place since his first job was in that picturesque town. Mandyali dham is known to follow the definition of a proper Ayurvedic diet. As per sage Sushrutha, a proper diet consists of six rasas, eaten in a particular order. One should start with sweet, followed by sour and salty food. Bitter and astringent food should be consumed at the end. 

Mandyali dhaam has six dishes served along with rice. 

1. Badaane ka meetha / Boondi ka meetha

Mandyali dhaam starts with a madhura rasa / sweet dish called boondi ka meetha or badaane ka meetha. Boondi or crisp, fried tiny balls of chickpea flour is cooked in sweet sugar syrup along with dry fruits. It is not shaped as laddu but the boondi is in a liquidy syrup and obviously I loved it.

2. Sepu badi

The second one in the dham would be madhura amla rasa - sweet and sour sepu badi, a dish made with fresh spinach leaves and badi. This is one of the dishes which takes a little extra time for the preparation if you are starting from the scratch as I did. For badis, black gram / urad dal need to be soaked, ground, shaped and then cooked in water. Then they are cut into cubes and fried. The badis thus prepared are cooked in a spicy gravy of spinach.  

3. Kaddu ka khatta

Next is the turn of kaddu ka khatta, a sour and sweet tasting pumpkin curry that makes up amla lavana rasa - sour and salty.

4. Kol ka khatta

The fourth one is kol ka khatta which is literally sour tasting and made from kol aka horse gram. It is sour in taste and but because of the addition of mustard powder tastes pungent.

5. Mah ki dal 

Mah ki dal which is (triktapradran - bitter dominant) black gram cooked with spices.

6. Jhol

The final one in the series is jhol which is an astringent, prepared with yogurt thinned with the addition of water and ground corn in a clay pot. The locals believe that food is not digested without drinking a cup of jhol.

I am posting the recipe for kaddu ka khatta below. As the name suggests this is a sweet and sour tasting curry which falls under my favorite realm. The curry is a simple and quick one though the list of ingredients is a lengthy one. This delicious side dish can be enjoyed with rice / rotis or pooris.

Ingredients:
2 tbsp. mustard oil (I used olive oil.)
1 tsp. cumin seeds
1 tsp. coriander seeds / sabut dhaniya, slightly crushed

1/8 tsp. fenugreek seeds (methi)
A pinch of black peppercorns (optional)
2 green chilies. sliced
A pinch of  asafoetida / hing
1/8 tsp. turmeric powder
1 cup peeled and cubed pumpkin
Salt to taste
Chili powder to taste
1 heaped tsp. jaggery or to taste
1 - 2 tbsp. thick tamarind puree
1/2 cup water
1/4 tsp. carom seeds / ajwain
Cilantro / Coriander leaves to garnish

Directions:

* Heat oil in a pan and add cumin seeds, coriander seeds, fenugreek and peppercorns if using. When cumin starts to brown add green chilies and sauté for  few seconds. 

* Add asafoetida, turmeric and pumpkin cubes. Sprinkle salt over the cubes, mix to combine and cover the pan with a lid. 

* Cook pumpkin on medium flame for about five minutes and check. If the pumpkin has softened, add the jaggery, tamarind and water. 

* Crush carom seeds slightly between palms and sprinkle over the curry. Mix well and taste. Add chili powder if and as needed. (I added about 1/4 tsp. chili powder.) Cook until the mixture slightly thickens and turn off the stove. Garnish with cilantro before serving.

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Himachali Mah Ki Dal

This mah ki dal or mash dal comes from a Himachali dham. A dham in a nutshell would be a traditional midday meal that is specifically reserved for religious and other special occasions in the state of Himachal pradesh. Each region in the state have their own set of specific dham recipes. This mash dal or the black gram gravy is a mandatory part of the dham served in the Mandi region. There are six dishes served with rice in a Mandyali dham and none of the preparations contain onion or garlic. This mah ki dal is the fifth item to be served with rice and is a simple 'satvik' preparation  unlike the Punjabi version.

Ingredients:
1 cup black gram / Sabut urad
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 inch cinnamon piece
2 green cardamom
2 black cardamom
12 peppercorns
1 tbsp. ghee / oil
2 bay leaves
1/8 tsp. turmeric powder
Salt to taste
Directions:
1. Soak black gram overnight in plenty of water and drain.
2. Coarsely grind coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom and peppercorns. 
3. Heat oil in a pressure cooker and add bay leaves, the crushed spice powder and saute for few seconds. Add dal, turmeric powder, salt and about 2 cups of water and close the lid. Pressure cook the dal until soft. 
4. Remove the lid when the valve pressure is gone and mix well. Mash the dal with the back of the ladle lightly if preferred. 
(I separately pressure cooked the dal in advance. I prepared the tadka from step 3 in a pan and added the dal along with 3/4 cup water. I cooked for about 10 minutes and lightly mashed the dal.)

 

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Bandh Samosa / Bun Samosa

I had prepared this dish to be a part of the regional snacks for the 'Indian Sweets and Snacks' themed September marathon but held onto it once I saw this month's blogging marathon theme of 'stuffed dishes'. This bun samosa seems to be a signature street food dish of  Kasauli, a hilly town in the north Indian state of Himachal Pradesh. I came across this recipe when my husband was browsing through a YouTube video featuring street food from the region and the snack seemed to be right in our alley. We love samosa chaat and this bun is a part of that chaat wrapped in a toasted bun. What can go wrong with that, right? And so I got some buns and samosas from the store immediately and tried these delicious samosa buns. 

The shopkeeper in the video was selling these jamun buns as well to our surprise. He mentioned in the video that decades ago, a south Indian customer requested him to make that bun after giving him the directions for the recipe. He has been selling jamun buns ever since and the other shoppers have also caught on and now jamun bun has become a hot commodity along with bun samosas. My brother in law's family lived in Kasauli during 80's for a considerable amount of time and so we even wondered for a moment whether my brother in law was that customer by any chance since we haven't heard jamun buns outside of my husband's hometown. 😀

These mess free buns make a lip smacking snack or a mini meal on it's own. If one loves samosa chaat as we do, then this bun is for you. In this bun preparation, samosa, chole and the green and sweet chutneys all go inside a bun and then the bun is toasted using a generous amount of butter. For the uninitiated, samosas are a deep fried pastry with a spicy potato and pea filling while chole is the spicy chickpea curry where as the chutneys are the standard flavor boosters in most of the chaat items, a major portion of the Indian street food. Bun samosa is therefore also called as bundh samosa as the stuffing is encased inside the bun. The word 'bundh / bandh' means closed in Hindi. I used store bought buns, samosa and sweet chutney which makes the preparation relatively quicker and easier than starting from scratch.

Ingredients:
4 burger style buns 
Green chutney as needed
Sweet chutney as needed
4 samosas
About 1 cup chole masala
2 tbsp. butter

* I opened the burger bun for pictures sake but the buns can be cut open only slightly and the samosa and curry can be stuffed as in a pocket. Spread green and sweet chutneys liberally on one side of the bun.

* Slightly mash a samosa and place it over the chutney side.

* Pour over a ladeful (about 1/4 cup or as needed) of chole curry. I made it slightly thicker but the consistency of the curry can be like the regular one.

* Cover it with the other side of the bun.

* Heat a griddle and melt a little butter over it. Place the bun over the griddle and toast until golden brown on both sides. Repeat the stuffing and toasting parts with the remaining buns. Serve them immediately.

This post is an entry for Blogging Marathon #105 under 'Stuffed Dishes - Buns' theme. Check what other marathoners are cooking, clicking at the link.

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Himachal Pradesh Cuisine ~ Chana Madra

This time my husband came to my rescue a little in the recipe hunt, compared to my Bihari post. He is somewhat acquainted with the state of Himachal pradesh as his first job was in the Mandi region. Instead of saying straight away that he doesn't remember anything, he was able to recall some recipe names of the pahari region. He even mentioned that kaali dal is the most commonly prepared dal there. Surprisingly even provided me a tid-bit that curry leaf trees used to grow wildly on the road sides in the region he lived and local people had no idea what to do with those leaves. 
I went searching for recipes based on the names my husband threw at me and landed here and decided to go with chana madra as my kids and I love chana based dishes. Chana madra can be loosely translated as a tasty, chana/garbanzo beans based kadhi. One that is very very mild in my world. It was so mild that my daughter who can't stand spicy curries was the one who enjoyed it the most with her rotis. Next time I prepare it, I would prefer to add some red chili powder into it. 

Ingredients: (4 servings)
1.5 cups chickpeas, soaked overnight and cooked (or use 3 cups canned chickpeas)
2 tbsp raw white rice

1 pod of green cardamom
1 tbsp oil
1 tsp cumin seeds
2 cloves 
1/2 inch cinnamon stick
1 black cardamom 
A pinch of asafoetida
1 tsp. coriander powder
1/8 tsp turmeric powder
1 cup yogurt (Whisk well until smooth.)
1-2 tbsp ghee 

Method:
* Soak rice and green cardamom in about a quarter cup of water for at least 30 minutes.
* Drain and grind the rice - cardamom mixture adding just enough water to grind. Keep it aside.

* Heat oil in a deep pot preferably a non-stick one, to smoking point on medium heat. Add cumin seeds, cloves, cinnamon, black cardamom and asafoetida.
* When cumin seeds start to brown, add coriander powder and turmeric powder. Stir for 20 to 30 seconds without burning.
* Add the cooked chickpeas and the yogurt to pot. Keep stirring continuously to avoid yogurt from curdling. Do not worry even if it curdles a little. 
* When the mixture comes to a boil, add the ground rice mixture, salt and about 1.5 cups of water. The rice mixture tends to thicken the gravy very quickly and end up being lumpy if you don't add the water.
* Let it cook for about 20 minutes while stirring the mixture frequently. Add the ghee and turn off the stove. Serve with rotis / steamed rice.

The original recipe mentioned to cook madra further on a slow flame for about 30 minutes. I skipped the step since the madra was already cooked well. 

Check here to know what other marathoners are cooking.

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