A Peek And Taste of the Rural soul of the Mountains-
An ode to the farmers at Pongal time.
We got down from the rickety old bus,inevitable journey because the taxi we travelled in had broken down, so along with Mandu, the taxi driver,we trekked towards the outskirts of Munsiyari, where my adventure loving nephew Ram narayanan alias Arun, had built a house with glass on four sides so , one could view the mountains at all times, except when it snowed or fog descended. One look and we felt we had reached heaven.
Munsiyari is a little gem nestled in the mountains of Kumaon in Uttarakhand. One can’t discover its little secrets if one visits it as a typical tourist. Visit it as nature enthusiast, a seeker of beauty, a person of curiosity about the nepalese/tibetan food and you will find it unveils itself to its almost perfect beauty and myriad tales and secrets.This scenic little village,with houses dotted on the hillside, shepards surrounded by their flock and children with runny noses running behind a tribal lady selling locally made sweets, were some of the scenes, our eyes feasted on. The captivating view of the Panchachuli Range and uniquely salubrious climate all add to the inner discovery, that the trip is suddenly worth all the efforts made.It is believed that the Panch Pandavas on the way to heaven , cooked on each one of these peaks and the name Panchachuli came from chulla[a mud stove burnt for cooking] and Panch meaning the five . As we walked up the mud path, the mountains on all sides, radiated so much of beauty , strength andjust looking around refreshed one. Arun, my nephew was waiting for us at his wood and glass house, facing the mountains and surrounded by lime and fruit orchards. My friend Janet and her daughter Mathilda kept voicing a strong desire for some local soup,as thirst and hunger had overtaken our senses.
We had travelled upto Almora and from there taken a cab , who’s driver mandu kept talking about food which made us hungrier. Except for some local tea and roti to break our fast , we had nothing much else on our journey between Almora and Munsiyari which is about 224 kms, all the way of uncertain road terrain, conditions and weather. Once we got down the rest was by walk as his house was about 1 kilometer, from that point.. The 224 kms had taken us 10 hrs but the Pure oxygen, no pollution untouched places all along the way to Munsiyari amidst the Himalyan ranges made us feel like we are travelling to heaven. After spending 10 wonderful but gruelling hours in the treasure house of nature around 6 O'Clock in the evening we reached my nephews house in Munsiyari.
The first sight of his two storey cottage, enthralled us . All wood and glass, with wooden floors and no curtains to keep away sunlight or curious onlookers. Though tired we were refreshed by the thought of the local meal he had cooked for us .The dinner was a simple affair with few items, but each of the preparations was food for the soul. There was Malka dal (masoor) soup served with a tadka of jeera , some vegetables and spices and a local dried herb called Jimbu. Jimbu is only grown in the hilly tracts of Uttarakhand and Nepal, and this house had a small garden where it was cultivated. It has a distinctive flavour akin to garlic. The vegetables served were Rai Ki Sabji a preparation of mustard leaves with salt and green chillies. There was a potato preparation with beans and of course Bhang Ki Chutney and rice. We were told that this version of the chutney uses mint apart from the Bhang. The food was outstanding, especially the soup was loved by my friends. It was my recipe of my lentil soup along with local herbs that Arun had prepared. After the dinner, the journey and the experience of Panchachuli, it was off to La La land and deep slumber in cozy sleeping bags.The local cuisine is an unique combination of Nepalese and Tibetan, which lies on either side .Many of the herbs used by the first tribal people to settle here , can be viewed at the local museum.
It’s not only the majestic view that’s dazzling but the way the communities have come together to conserve the environment and ensure a sustainable livelihood for people which makes it awe-inspiring!Life is slow moving in this quaint hill-station and you are caught in the beautiful web of stunning views and inspirational people cooking long forgotten tribal recipes of their ancestors with whatever is available.
Munisiari Special Indian Lentil Soup —
Indian Lentil Soup
Prep. Time ----10 mins.
Cooking time -- 20 mins.
Serves ---4
Calories per serve ----280cl.
INGREDIENTS>
Mustard oil/sesameoil----1 tbsp.
Onion red----1 finely chopped.
Garlic----3 cloves smashed or chopped.
Ginger -----finely grated 1 tbsp.
Jhimbu----herb a few strands. [available only in the mountains].
garam masala powder---1 tbsp
ground turmeric---1 tsp.
ground chili [optional]---½ tsp.
medium potatoes---3 diced
Carrots----2 sliced
red and yellow lentils, rinsed----masoor dal and moong dal . pasi parupu and masoor[reddish in color]----200gms.
vegetable stock----4 cups [can be made at home]
himalayan salt---to taste.
tomatoes, ----3 diced
Method.
1Prepare the vegetables.
2 Heat the oil in a big soup pot. Add onion, garlic, ginger and all the spices.
3 After about a minute add the potatoes, carrots and the lentils, stir it around another minute before adding the vegetable stock.
4 Vegetable stock can be made boiling all left over vegetables , green leafy ones, coriander greens, some cummin and some rock salt. Place all the vegetables in a big pot pour 2 litres water. Let it keep cooking and
A Peek And Taste of the Rural soul of the Mountains-
An ode to the farmers at Pongal time.
We got down from the rickety old bus,inevitable journey because the taxi we travelled in had broken down, so along with Mandu, the taxi driver,we trekked towards the outskirts of Munsiyari, where my adventure loving nephew Ram narayanan alias Arun, had built a house with glass on four sides so , one could view the mountains at all times, except when it snowed or fog descended. One look and we felt we had reached heaven.
Munsiyari is a little gem nestled in the mountains of Kumaon in Uttarakhand. One can’t discover its little secrets if one visits it as a typical tourist. Visit it as nature enthusiast, a seeker of beauty, a person of curiosity about the nepalese/tibetan food and you will find it unveils itself to its almost perfect beauty and myriad tales and secrets.This scenic little village,with houses dotted on the hillside, shepards surrounded by their flock and children with runny noses running behind a tribal lady selling locally made sweets, were some of the scenes, our eyes feasted on. The captivating view of the Panchachuli Range and uniquely salubrious climate all add to the inner discovery, that the trip is suddenly worth all the efforts made.It is believed that the Panch Pandavas on the way to heaven , cooked on each one of these peaks and the name Panchachuli came from chulla[a mud stove burnt for cooking] and Panch meaning the five . As we walked up the mud path, the mountains on all sides, radiated so much of beauty , strength andjust looking around refreshed one. Arun, my nephew was waiting for us at his wood and glass house, facing the mountains and surrounded by lime and fruit orchards. My friend Janet and her daughter Mathilda kept voicing a strong desire for some local soup,as thirst and hunger had overtaken our senses.
We had travelled upto Almora and from there taken a cab , who’s driver mandu kept talking about food which made us hungrier. Except for some local tea and roti to break our fast , we had nothing much else on our journey between Almora and Munsiyari which is about 224 kms,
all the way of uncertain road terrain, conditions and weather. Once we got down the rest was by walk as his house was about 1 kilometer, from that point.. The 224 kms had taken us 10 hrs but the Pure oxygen, no pollution untouched places all along the way to Munsiyari amidst the Himalyan ranges made us feel like we are travelling to heaven. After spending 10 wonderful but gruelling hours in the treasure house of nature around 6 O'Clock in the evening we reached my nephews house in Munsiyari.
The first sight of his two storey cottage, enthralled us . All wood and glass, with wooden floors and no curtains to keep away sunlight or curious onlookers. Though tired we were refreshed by the thought of the local meal he had cooked for us .The dinner was a simple affair with few items, but each of the preparations was food for the soul. There was Malka dal (masoor) soup served with a tadka of jeera , some vegetables and spices and a local dried herb called Jimbu. Jimbu is only grown in the hilly tracts of Uttarakhand and Nepal, and this house had a small garden where it was cultivated. It has a distinctive flavour akin to garlic. The vegetables served were Rai Ki Sabji a preparation of mustard leaves with salt and green chillies. There was a potato preparation with beans and of course Bhang Ki Chutney and rice. We were told that this version of the chutney uses mint apart from the Bhang. The food was outstanding, especially the soup was loved by my friends. It was my recipe of my lentil soup along with local herbs that Arun had prepared. After the dinner, the journey and the experience of Panchachuli, it was off to La La land and deep slumber in cozy sleeping bags.The local cuisine is an unique combination of Nepalese and Tibetan, which lies on either side .Many of the herbs used by the first tribal people to settle here , can be viewed at the local museum.
It’s not only the majestic view that’s dazzling but the way the communities have come together to conserve the environment and ensure a sustainable livelihood for people which makes it awe-inspiring!Life is slow moving in this quaint hill-station and you are caught in the beautiful web of stunnicooking long forgotten tribal recipes of their ancestors with whatever is available.
Munisiari Special Indian Lentil Soup —
Indian Lentil Soup
Prep. Time ----10 mins.
Cooking time -- 20 mins.
Serves ---4
Calories per serve ----280cINGREDIENTS>
Mustard oil/sesameoil----1 tbsp.
Onion red----1 finely chopped.
Garlic----3 cloves smashed or chopped.
Ginger -----finely grated 1 tbsp.
Jhimbu----herb a few strands. [available only in the mountains].
garam masala powder---1 tbsp
ground turmeric---1 tsp.
ground chili [optional]---½ tsp.
medium potatoes---3 diced
Carrots----2 sliced
red and yellow lentils, rinsed----masoor dal and moong dal . pasi parupu and masoor[reddish in color]----200gms.
vegetable stock----4 cups [can be made at home]
himalayan salt---to taste.
tomatoes, ----3 diced
Method.
1Prepare the vegetables.
2 Heat the oil in a big soup pot. Add onion, garlic, ginger and all the spices.
3 After about a minute add the potatoes, carrots and the lentils, stir it around another minute before adding the vegetable stock.
4 Vegetable stock can be made boiling all left over vegetables , green leafy ones, coriander greens, some cummin and some rock salt. Place all the vegetables in a big pot pour 2 litres water. Let it keep cooking and
boiling till all vegetables are soft and water becomes less than half. Strain and keep stored in the fridge. If no fridge make fresh everytime.
5 Let the vegetables, spices all boil in the vegetable stock,on low-medium heat for 30 minutes, stir occasionally, taste the soup and add more salt and spices if needed.
6 Add the tomatoes and let it boil for 5-10 more minutes. The soup is done when the lentils are dissolved.
7 Serve with roasted chopped groundnuts[optional] and some fresh coriander
8 This was served with small rye rotis.
Kitchen Aids
1Most places in the mountain area have no fridge . Everything is made fresh everytime. So make your vegetable stock also fresh for that added flavour. No tins or readymade broths.
2 use organic or garden grown vegetables as much as possible.
Chef ramaa shanker
boiling till all vegetables are soft and water becomes less than half. Strain and keep stored in the fridge. If no fridge make fresh everytime.
5 Let the vegetables, spices all boil in the vegetable stock,on low-medium heat for 30 minutes, stir occasionally, taste the soup and add more salt and spices if needed.
6 Add the tomatoes and let it boil for 5-10 more minutes. The soup is done when the lentils are dissolved.
7 Serve with roasted chopped groundnuts[optional] and some fresh coriander
8 This was served with small rye rotis.
Kitchen Aids
1Most places in the mountain area have no fridge . Everything is made fresh everytime. So make your vegetable stock also fresh for that added flavour. No tins or readymade broths.
2 use organic or garden grown vegetables as much as possible.
Chef ramaa shanker
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