From The Hills To Your Plate : Celebrating Himachal Day 2025 With Healthy Heritage Recipes

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As the state marks Himachal Day 2025, it's the perfect time to honour its rich heritage not only through breathtaking landscapes and vibrant traditions but also through nourishing, flavourful cuisine. This special day offers an opportunity to rediscover the essence of Himachali living, where simplicity meets sustainability, and wellness is an intrinsic part of daily life.

Among the region's many culinary treasures, Himachali Redu and Channa Madra stand out as delicious yet deeply nourishing dishes. These time-honoured recipes reflect the heart of Himachali cooking: locally-sourced ingredients, slow preparation, and a strong focus on health.

Himachali Redu (Dahi Tadka / Kheru) : A Warm Embrace In A Bowl

Himachali Redu, also known as Dahi Tadka or Kheru, is a quick, flavorful yogurt-based dish from Himachal Pradesh. Often served as a side dish, it pairs beautifully with rice or makki ki roti. This dish combines the tanginess of curd with the richness of spices, making it a comforting and wholesome addition to any meal. It's particularly popular for its simplicity and ability to enhance the flavors of the main course with its refreshing, tangy taste.

Recipe

Ingredients

• 1.5 cups (300g) curd (yogurt), whisked
• 1/2 cup water (adjust for desired consistency)
• 1 tbsp mustard oil (or any cooking oil)
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• Pinch of asafoetida
• 1-2 dried red chilies, broken
• 1 small onion, finely sliced (optional)
• 2-3 garlic cloves, finely chopped (or 1-2 stems green garlic, chopped)
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder (adjust to taste)
• 1 sprig curry leaves (optional)
• 1/2 tsp kasuri methi (dried fenugreek leaves), optional
• Salt to taste
• 1 tbsp fresh coriander leaves, chopped (for garnish)

How To Prepare

• Prepare Curd Mixture: Whisk curd with water in a bowl until smooth. The consistency should be neither too thick nor too runny.
• Heat Oil: In a pan, heat mustard oil over medium heat until it smokes lightly (for authentic flavor). If using regular oil, heat until warm.
• Temper Spices: Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds. Add dried red chilies and curry leaves (if using).
• Sauté Aromatics: Add garlic (or green garlic) and onion (if using). Sauté for 1-2 minutes until onions turn soft and garlic is fragrant.
• Add Spices: Stir in turmeric powder, red chili powder, and salt. Cook for 30 seconds to release flavors.
• Combine Curd: Lower the heat. Gradually add the whisked curd mixture, stirring continuously to prevent curdling. Cook on low heat for 2-3 minutes until warmed through-do not boil.
• Finish: Crush kasuri methi between your palms and sprinkle in (if using). Stir, then turn off the heat.
• Garnish and Serve: Garnish with coriander leaves. Serve hot with steamed rice or makki ki roti.

Health Benefits

• Probiotic-rich: The yogurt (curd) in this dish provides beneficial probiotics, which support gut health and digestion.
• Anti-inflammatory: Turmeric and mustard oil are known for their anti-inflammatory properties, helping to reduce inflammation in the body.
• Rich in Antioxidants: Garlic and cumin seeds contain antioxidants that support immune health and overall well-being.
• Digestive Aid: Mustard seeds and asafoetida aid in digestion and help relieve bloating or indigestion.

Himachali Chana Madra : Comfort In Curry Form

Himachali Chana Madra is a creamy, yogurt-based chickpea curry from Himachal Pradesh. Known for its rich flavor and mild spices, this dish is traditionally served on festive occasions and often paired with rice or pulao. It's made by simmering chickpeas in a yogurt gravy that is thickened with cashew paste, creating a rich, creamy texture. The mild spicing, combined with the nuttiness of cashews and the sweetness from raisins, makes Chana Madra a delightful and hearty meal.

Recipe

Ingredients

• 1 cup (200g) white chickpeas (kabuli chana), soaked overnight
• 1.5 cups (300g) thick curd (yogurt), whisked
• 2 tbsp ghee (or mustard oil for a distinct flavor)
• 1 bay leaf
• 2-3 cloves
• 1 black cardamom
• 1-inch cinnamon stick
• 1 tsp cumin seeds
• Pinch of asafoetida (hing)
• 1 small onion, finely chopped (optional)
• 1 tsp ginger paste (or grated)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp garam masala
• 8-10 cashews, soaked and ground to a paste (or 1 tbsp rice flour for thickening)
• 1 tbsp raisins (optional)
• Salt to taste
• 1 tbsp fresh coriander leaves, chopped (for garnish)

How To Prepare

• Cook Chickpeas: Drain soaked chickpeas and pressure cook with 3 cups water and a pinch of salt for 4-5 whistles until soft but not mushy. Drain, reserving 1/2 cup cooking water. Set aside.
• Prepare Curd Mixture: Whisk curd with cashew paste (or rice flour) and 1/4 cup water until smooth. This prevents curdling and thickens the gravy.
• Heat Ghee: In a heavy-bottomed pan, heat ghee over medium heat. Add bay leaf, cloves, black cardamom, cinnamon, and cumin seeds. Let them sizzle for 30 seconds.
• Add Aromatics: Add asafoetida and onion (if using). Sauté until golden. Stir in ginger paste and cook for 1 minute until fragrant.
• Add Spices: Lower heat. Add turmeric, coriander powder, red chili powder, and salt. Stir for 30 seconds to bloom the spices.
• Incorporate Curd: Gradually add the curd mixture, stirring continuously to avoid curdling. Cook on low heat for 5-7 minutes until the ghee separates slightly.
• Add Chickpeas: Stir in cooked chickpeas, reserved cooking water, and raisins (if using). Simmer on low for 10-12 minutes, stirring occasionally, until the gravy thickens and coats the chickpeas.
• Finish: Sprinkle garam masala, stir, and check seasoning. Turn off heat.
• Garnish and Serve: Garnish with coriander leaves. Serve hot with steamed rice, jeera rice, or pulao.

Health Benefits

• High in Protein: Chickpeas are an excellent source of plant-based protein, which is great for muscle repair and growth.
• Rich in Fiber: Chickpeas also provide dietary fiber, which promotes digestive health and helps maintain healthy cholesterol levels.
• Rich in Vitamins and Minerals: The dish contains essential nutrients like vitamin B6, folate, magnesium, and potassium, which are beneficial for heart health and energy metabolism.
• Anti-inflammatory: The spices, including turmeric and ginger, have anti-inflammatory properties, helping to reduce swelling and improve joint health.
• Antioxidants: Cashews, raisins, and the spices used in the dish provide antioxidants, which help protect the body from oxidative stress and free radicals.

Both of these Himachali dishes are rich in flavor and nutrients, offering comfort as well as health benefits, making them great choices for a wholesome meal.

A Culinary Homage

As we honour Himachal Day 2025, these recipes remind us of the deep-rooted connection between food, culture, and wellness. In a world increasingly leaning towards fast food and shortcuts, Himachali dishes like Redu and Channa Madra encourage us to embrace the slow, mindful art of cooking and eating.

They not only nourish the body but also warm the soul, offering a glimpse into the Himachali ethos where food is both sustenance and celebration. This Himachal Day, bring a taste of the hills to your table and experience the healing simplicity of tradition.