Pahari Comfort Food, Winter SpecialImage Credit source: jyotneelfamily/laxmi.homekitchen
Being a hilly area, there is always pink cold in Himachal and Uttarakhand, but in winter the temperature here drops more than in other places, because the air is colder at higher altitudes. During the cold season, the hill people make Gahat Ka Fanu along with the Bari. Both these traditional recipes are winter comfort food in the mountains. You can also try this. Gahat Ka Fanu, which is made from horse gram dal. Whereas Badi is made from a combination of jaggery, sesame, desi and flour. Both these things are delicious to eat and are also beneficial for health. Winters in the mountains are incomplete without these dishes. In Gadwal, Bari is eaten with great fondness.
As the weather changes, many types of traditional dishes are prepared according to the temperature, which is not only the legacy of our elders but also shows how earlier people were health conscious and they knew what kind of food was good in cold and hot temperatures. Let us know the recipe of winter comfort food Gahat ka Phaanu and Baadi.
Ghat’s Fanu-Ingredients
You will need Gahat i.e. horse gram 300 grams (soaked overnight), 2 green chillies, one teaspoon coriander powder, one teaspoon red chilli powder, salt as per taste, one teaspoon cumin, two tablespoons mustard oil, apart from this you will need 7-6 cloves of garlic, one medium sized onion, two tablespoons green coriander leaves and half a teaspoon of hill masala Gandarayan (Angelica Glauca), as per taste. Salt.
Gahat Ka Phaanu Recipe
- First of all, grind the horse gram soaked overnight with green chillies in a mortar or grinder. Use less water in it so that it has a correct texture.
- Take out half of the ground lentils in a plate or bowl and add some coriander powder, red chilli, salt and a little turmeric to it.
- Heat oil in a pan and make small balls of the prepared lentil paste and fry them on medium flame until they turn golden.
- Increase or decrease the remaining oil in the pan as per requirement and sprinkle cumin seeds in it. After this, add chopped garlic, mountain masala Gandarayan, finely chopped onion and fry.
- Mix the remaining dal paste in the prepared masala and add water. After this add coriander powder, red chilli powder, salt and cook well.
- Although the hill people do not add turmeric to Gahat’s Fanu, but if you want color then add a little turmeric also.
- When the dal becomes thick, add the fried balls last. After this, garnish the dal with chopped coriander and turn off the gas.
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Ingredients for making Baadi
Badi made in winter in Uttarakhand and Himachal is very nutritious. Which is mostly made from Mandva i.e. Ragi flour. It is served with Phaanu. To make this, you need 1 cup ragi flour, 3 cups water, 4 to 5 tablespoons desi ghee, 1 teaspoon sesame seeds. 1 cup jaggery (jaggery can be skipped if eaten with lentils).
How to make a fence
First of all, boil water and add jaggery to it, melt it and then add flour. Keep stirring it continuously, it will not form lumps. During this time keep the flame low. It has to be cooked until it becomes like a thick paste. At this stage it stops sticking to the sides of the vessel. After this, mix 2 spoons of ghee in it well, turn off the gas and cover it and let it cool. It gets set in 5 to 10 minutes, after which give it a round shape and add melted desi ghee and enjoy. If you have made pale badi then serve it with ghat dal.