Garhwali Cuisine: Gehat/Phanu and Jakhiya (PART 1)

Pulses called Gehat is specially cooked by Garhwalis by either soaking it in water, then cooking it or by making a paste and adding 'tadka' with the Jakhiya seed. This recipe of a traditional Garhwali dish is known as Phanu.

These images of the Gehat and Jakhiya are provided by the contributor's family that now lives in Delhi and still prepares the dish occasionally. The recipe for this dish has been handed down over many generations now.

Contributed By :

Shreya Mamgain