Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. When we talk of Indian cuisine, we generally not consider dishes from India’s North-East region. The dishes from the North East are deeply rooted in the tradition and culture of the seven states and are an important part of the rich, diverse food that is Indian cuisine.
Meghalaya is home of three Mongoloid tribes, all has a unique cuisine, different from the other Seven Sister states of Northeast India. The staple food of the people is rice with spicy meat and fish preparations.
Ja Dai is a very popular dish among the Khasi community of Meghalaya. Ja Dai is a basically rice based dish in which rice cooked with lentils. The lentil is first cooked in oil adding onions, ginger and salt. Then add water with rice and cooked.
Khasi cuisine of Meghalaya is unlike other tribal cuisine in the north east where dishes are predominantly boiled and contain bamboo shoots. Rice is the staple food and is called Ja. Basic spices are used like pepper, turmeric, garlic, ginger, bay leaf and chilies. Hence the food is not spicy nor is it bland. Infact pepper, turmeric, cinnamon, bay leaf and ginger are found in abundance. Khasi food is predominantly Meat centric and hence veggies take a back seat. Vegetables are mostly sautéed or made into simple salads.
This time I made Ja dai recipe from Meghalayan Cuisine which so tasty and healthy recipe. It can be served with masala curd or any vegetable curry.
Other popular dishes of Khasis and Jaintia are Jadoh, Ki Kpu, Tung-rymbai, and pickled bamboo shoots.
Ingredients for Khichdi:
1/2 Cup Yellow Pigon Lentils (Toor Dal)
1 Cup Rice
1 Tsp. Ginger, Chopped
1/4 Cup Onion, Chopped
Salt to Taste
1 Tbsp. Oil
How to Make Khichdi Recipe:
Wash and Drain the excess water in rice and dal. Heat the oil in pressure cooker, add onion and ginger paste till to translucent. Add rice, dal with salt and 3 cups of water. Cover with lid and cook till to 3 whistles. Serve hot with extra spoon of ghee.
- 1/2 Cup Yellow Pigon Lentils Toor Dal
- 1 Cup Rice
- 1 Tsp. Ginger Chopped
- 1/4 Cup Onion Chopped
- Salt to Taste
- 1 Tbsp. Oil
- Wash and Drain the excess water in rice and dal.
- Heat the oil in pressure cooker, add onion and ginger paste till to translucent.
- Add rice, dal with salt and 3 cups of water. Cover with lid and cook till to 3 whistles.
- Serve hot with extra spoon of ghee.