Dham A Himalayan Delicasy

History:

Dham is a traditional Himachali feast that is an integral part of Himachali culture and cuisine. It is typically served during special occasions, festivals, and weddings in Himachal Pradesh. Dham is a vegetarian platter that features a variety of dishes, each with its unique flavors and preparations. It is a reflection of the rich culinary heritage of the region and showcases the diversity of Himachali ingredients and cooking techniques.

Detailed Recipe for Dham:

Dham typically consists of several dishes, but I'll provide recipes for a few key components:

1. Chana Dal (Split Bengal Gram):

Ingredients:

• 1 cup chana dal (split bengal gram)
• 2-3 cloves of garlic, minced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Ghee for tempering
• Fresh coriander leaves for garnish

Instructions:

1. Wash and soak chana dal in water for 1-2 hours.
2. Pressure cook the soaked dal with turmeric powder and salt until it's soft and mushy.
3. In a separate pan, heat ghee and add cumin seeds. Let them splutter.
4. Add minced garlic and sauté until it turns golden.
5. Pour the tempering over the cooked dal, garnish with fresh coriander leaves, and serve.

2. Kadi:

Ingredients:

• 1 cup yogurt (curd)
• 2 tablespoons besan (gram flour)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 2-3 green chilies, slit
• A pinch of asafoetida (hing)
• Curry leaves
• Salt to taste
• Ghee for tempering
• Fresh coriander leaves for garnish
  
  
  

Instructions:

1. Whisk yogurt and besan together until smooth.
2. In a pan, heat ghee and add cumin seeds, mustard seeds, green chilies, asafoetida, and curry leaves. Let them splutter.
3. Add the yogurt-besan mixture, turmeric powder, and salt to the pan.
4. Cook the kadi on low heat, stirring continuously until it thickens.
5. Garnish with fresh coriander leaves and serve.

3. Chana Madra (from the previous recipe): Refer to the detailed Chana Madra recipe provided earlier.

4. Babru:

Ingredients:

• 1 cup black gram flour (urad dal flour)
• 1/2 teaspoon cumin seeds
• 2-3 green chilies, finely chopped
• A pinch of asafoetida (hing)
• Salt to taste
• Water (for batter)
• Ghee or oil for frying

Instructions:

1. Mix black gram flour, cumin seeds, green chilies, asafoetida, and salt in a bowl.
2. Gradually add water to make a thick batter.
3. Heat ghee or oil in a pan.
4. Drop spoonfuls of the batter into hot oil and deep-fry until they turn golden brown.
5. Remove and drain on paper towels.

Serve Dham by arranging these dishes on a platter, along with rice, pickles, and sometimes even a sweet dish like rice pudding (meethe chawal). It's a wonderful way to experience the diverse flavors of Himachali cuisine in one meal.