From left to right: Kulith or Gehat Daal. types of Navrangi Daal. types of Bhatt Daal, Pahari red rice, Types of Rajma, Pahari Sabut Masoor, Bhaang, Pahari Urad, Tor ki Daal, Jhangora millet.
Patudi are a quintessentially Uttarakhandi dish that are ubiquitous at our table when really good greens fresh from the garden are available. And the winters in Doon are perfect for this when the garden is a bounty of greens, with rye (mustard greens), fenugreek, white raddish leaves, spinach available. But they can be made at any time, really, being so quickly done. Especially good with the traditional accompaniment of Heeng ka achar (green mangoes pickled in asafeotida salt and red chillies). And I like to wash them down with Hot Chai!
|Jhangora Ki Kheeer|