Sana Hua Nimbu Is the Perfect Winter Snack from Kumaon
In the cold winters of Kumaon, Neetole Mitra finds an unusual but delicious citrus recipe, paired with fresh yoghurt and hemp seeds.
In the winters, Kumaon remains speckled with the lemon hues of Galgal, a native citrus also known as Kumaon lemon. It grows in abundance and is generously distributed amongst friends and relatives. With the valley thus overflowing, residents have found an artfully simple way to savour this gift of nature. Enter sana hua nimbu, a snack that combines yoghurt with bhang, and these incredible local lemons.
“I would never make sana hua nimbu just for myself. It’s a community experience,” explains Tanuja Sah, owner of glamping property Nayalap in Uttarakhand. Tanuja, who started Nayalap as a way to return to her home state and celebrate her roots, beleives that the recipe captures the true essence of Kumaoni identity: using locally grown ingredients to piece together a dish best enjoyed with friends and family. “Growing up in Nainital, I’ve lived a childhood where family gatherings and picnics were frequent. During winters, sana hua nimbu featured prominently in these gatherings.”
“Besides, it’s delicious." I find myself agreeing. The sour notes of lemon mingle with the sweetness of jaggery, infusing the creamy yogurt and nutty warmth of roasted bhang (hemp seed) to create an all-round delightful experience. Jaggery and bhang ki chutney keep the body warm, making it the perfect winter afternoon snack.
A few weeks later, I had the chance to try another version of sana hua nimbu in Sukna village. This one left out the curd, jaggery and additional fruits of the recipe below, keeping it bare bones but just as elegant.
Here's how you can make it at home.
RECIPE FOR SANA HUA NIMBU
Ingredients
2 Kumaon lemons
1 Malta (a variety of orange popular in Kumaon)
3/4 cup pomegranate seeds
400 g curd
50 g sugarcane jaggery
1/4 cup roasted and ground hemp seeds
Chilli powder/green chilies to taste
Salt, to taste
1 cup sugar, or to taste
Method:
Peel the lemons and break them into edible chunks. Do the same for the malta.
Add the curd, jaggery and bhang ki chutney and mix in the salt, chilli powder and sugar.
Finish with a generous sprinkle of pomegranate seeds.
Serve immediately.
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