Bumchimpa: A Rice Dish from South Sikkim

This recipe from south Sikkim uses simple ingredients to create a rice dish with unique flavour, the vegetarian variant of Wachipa.

Bumchimpa, a dish from Sikkim, uses titheyphool, or the Damlapa flower, dried and powdered to harvest its distinctive bitter flavour. A relatively new dish, bumchimpa is the vegetarian version of the region’s beloved dish Wachipa — made with burnt chicken feathers, from the Kulung Rai community of the east Himalayan belt. Read more about this dish and wachipa here.

Recipe: Bumchipa

Ingredients
2 cups of pre-cooked (preferably unpolished) rice
1 tsp finely chopped ginger
1 tsp finely chopped chilli
1 tbsp mustard oil
1 tsp ghee
1tsp damlapa flower powder
Salt to taste

Method
Heat oil in a kadhai and sauté ginger and chilli. 
Add the rice and fry. Add salt to taste. 
Mix in damlapa powder and garnish it with ghee.

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