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MEGHALAYA

Popular Dishes of Meghalaya

Jadoh

A melody of flavors echoing from the hills of Meghalaya, Jadoh is a dance of textures and aromas. Fragrant rice takes center stage, mingling with succulent pieces of meat, typically pork, enriched with the earthy essence of turmeric and local spices. This dish embodies the region's culinary heritage, a harmonious blend of tradition and innovation that warms the heart and satiates the soul

Jadoh meghalaya.jpg

Ingredients :

  • 1 cup rice

  • 250g pork, cut into small pieces

  • 1 onion, chopped

  • 2-3 cloves garlic, minced

  • 1-inch ginger, minced

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • Salt to taste

  • Water

  • Fresh cilantro, chopped (for garnish)

Steps To Follow:

  1. Wash the rice and soak it in water for about 30 minutes.

  2. In a pot, heat some oil and sauté the chopped onions, minced garlic, and ginger until they turn golden brown.

  3. Add the pork pieces and cook until they are slightly browned.

  4. Stir in turmeric powder, red chili powder, and salt.

  5. Drain the soaked rice and add it to the pot. Mix well with the pork and spices.

  6. Add enough water to cook the rice (similar to cooking regular rice).

  7. Cover the pot and let it cook on low heat until the rice is tender and cooked.

  8. Once cooked, garnish with fresh chopped cilantro and serve hot.

Doh Neiiong

From the heartland of Meghalaya comes Doh Neiiong, a culinary love letter to simplicity and depth. Tender chunks of pork, bathed in a luxurious sauce of black sesame and ginger, create a dish that's both delicate and robust. Each bite is an exploration of flavors, a delicate balance between the nuttiness of sesame and the heat of chilies, weaving a story of time-honored taste.

Doh Neiiong meghalaya.webp

Ingredients :

  • 500g pork, cut into pieces

  • 2 tablespoons black sesame seeds

  • 2-3 green chilies, chopped

  • 1 teaspoon turmeric powder

  • Salt to taste

  • Water

  • Fresh cilantro, chopped (for garnish)

Steps To Follow:

  1. Dry roast the black sesame seeds until they turn slightly brown and release their aroma. Let them cool and grind them into a fine paste.

  2. In a pot, add the pork pieces, turmeric powder, and salt. Cook the pork until it's tender and cooked through.

  3. Add the ground black sesame paste and chopped green chilies to the pot. Mix well.

  4. Let the dish simmer for a few minutes to allow the flavors to blend.

  5. Garnish with fresh chopped cilantro and serve.

Pumaloi

Pumaloi, the gift of Assam's fertile soil, captures the essence of abundance and harmony. Fragrant rice is gently steamed with seasonal vegetables, offering a symphony of colors and flavors. Infused with aromatic herbs and indigenous spices, this wholesome dish mirrors the lush landscapes from which it springs. Pumaloi celebrates community and the bounties of nature, embodying the spirit of togetherness on every plate.

pumaloi meghalaya.jpg

Ingredients :

  • 2 cups rice

  • Water

  • Salt to taste

Steps To Follow:

  1. Wash the rice thoroughly under running water until the water runs clear. This helps remove excess starch from the rice.

  2. Drain the washed rice and let it sit for about 30 minutes to allow any remaining water to drain.

  3. While the rice is draining, prepare the special pot called Khiew Ranei. It's a traditional steaming pot used in Meghalayan cuisine. If you don't have this pot, you can use a regular steamer or a large pot with a steaming rack.

  4. Fill the bottom of the steamer or pot with water and bring it to a simmer.

  5. Place a piece of cloth or banana leaf in the bottom of the Khiew Ranei or the steaming rack. This prevents the rice from sticking to the bottom and allows steam to circulate evenly.

  6. Spread the drained rice evenly over the cloth or banana leaf.

  7. Cover the rice with another piece of cloth or banana leaf. This helps capture the steam and prevents excess moisture from falling back onto the rice.

  8. Place the lid on the Khiew Ranei or cover the steamer/pot with a tight-fitting lid.

  9. Steam the rice on medium heat for about 30-40 minutes, or until the rice is fully cooked and has a soft texture.

  10. Check the rice occasionally to ensure that it's cooking evenly and not sticking to the cloth or banana leaf.

  11. Once the rice is cooked, carefully remove the lid and the top cloth or banana leaf.

  12. Use a fork or a wooden spoon to fluff the steamed rice gently. This will help separate the grains and prevent clumping.

  13. Transfer the Pumaloi to a serving dish.

  14. Serve the Pumaloi hot as a side dish with your favorite Meghalayan curries or other traditional accompaniments.

Tungrymbai

The hills of Northeast India share their ancient secrets through Tungrymbai, a delicacy that transcends time. Fermented soybeans, mingled with aromatic ingredients like bamboo shoots, ginger, and black pepper, create a dish that's both pungent and profound. A staple of Meghalayan cuisine, Tungrymbai's distinctive taste is a tribute to the land's rich culture and culinary legacy.

Tungrymbai meghalaya.jpg

Ingredients :

  • 1 cup fermented soybean paste

  • 250g pork, cut into pieces

  • 2-3 green chilies, slit

  • 1 teaspoon turmeric powder

  • Salt to taste

  • Water

  • Fresh cilantro, chopped (for garnish)

Steps To Follow:

  1. In a pot, add the pork pieces, turmeric powder, and salt. Cook the pork until it's tender and cooked through.

  2. Add the fermented soybean paste to the pot and mix well.

  3. Add the slit green chilies for extra flavor and spice.

  4. Simmer the dish for a few minutes to allow the flavors to meld.

  5. Garnish with fresh chopped cilantro and serve.

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