Himachali Jhol Recipe
How to Prepare Himachali Jhol Recipe
Origin of Himachali Jhol Recipe
The Himachali Jhol recipe is believed to have originated in the state of Himachal Pradesh in India. It is a traditional dish of the region, and is typically made with local ingredients like dal (lentils), spices, and vegetables. The dish is typically prepared with a combination of spices such as cumin, coriander, red chilli powder, turmeric, and garam masala, and is cooked in ghee or mustard oil. The dish is usually served with steamed rice or chapatis.
Himachali Jhol Recipe: Jhol is a traditional dish from Himachal Pradesh, specially made in Mandi and Kullu districts. A quick and simple recipe that pairs well with rice is made using buttermilk and spices. Jhol is not only scrumptious to eat but also helps prevent colds and flu in the winter and boosts immunity. This is a lighter variant of Kadhi, which is almost identical to what we cook.
The dish is made with a combination of vegetables such as potatoes, carrots, peas, and tomatoes, cooked with spices such as cumin, coriander, and turmeric. The vegetables are cooked in a curry-style gravy made with yogurt, cream, and ghee (clarified butter). It is usually served with a dollop of butter or ghee on top. This dish has been around for centuries, and is an integral part of the region's cuisine.
- Total Cook Time25 mins
- Prep Time05 mins
- Cook Time20 mins
- Recipe Servings4
Prepare Himachali Jhol Recipe
- 1 kg boneless chicken
- 2 tablespoons ghee
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 tablespoons freshly chopped coriander leaves
- 2 tablespoons freshly chopped mint leaves
- 1 large onion, finely chopped
- 3-4 cloves garlic, finely chopped
- 1-inch ginger, finely chopped
- 1 tomato, finely chopped
- Salt to taste
- 2-3 cups water
- Heat ghee in a large pan over medium heat.
- Add bay leaves and cumin seeds and sauté for a few seconds.
- Add the chopped onion and sauté until golden brown.
- Add the garlic, ginger and tomato and sauté for a few minutes.
- Add the chicken pieces and sauté for a few minutes until lightly browned.
- Add the black pepper, coriander powder, red chilli powder, garam masala, turmeric powder and salt and stir to combine.
- Add the freshly chopped coriander and mint leaves and stir to combine.
- Add the water and bring to a boil.
- Reduce the heat to low and cover the pan with a lid.
- Simmer for 20-25 minute's or until the chicken is cooked through.
Serve hot with steamed rice or roti.
Health Benefits of Himachali Jhol Recipe
- It is rich in vitamins, minerals, and antioxidants. Himachali Jhol is a great source of essential vitamins and minerals, including vitamins A, C, E, and K. It is also rich in antioxidants which can help reduce inflammation and promote good health.
- It is a good source of dietary fiber. The high fiber content of Himachali Jhol helps to improve digestion and can help prevent constipation.
- It is a low calorie dish. Himachali Jhol is a low calorie dish, making it a great choice for those trying to watch their weight.
- It is a nutrient-dense dish. Himachali Jhol is a nutrient-dense dish, with a variety of vitamins and minerals that can help boost the immune system and provide energy.
- It is a heart-healthy dish. The high fiber content of Himachali Jhol helps to reduce cholesterol levels and lower the risk of heart disease.
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