#1000Kitchens Recipe Drop: Fembda

Traditionally made in the Kullu region, fembda belongs to a repertoire of Himachali winter staples born out of necessity and cold-weather wisdom of earlier generations. Crafted for survival in a region with long spells of frost and scarcity, these dishes rely on heat-producing, nutrient-dense millets, pulses and grains (like barley, buckwheat and amaranth) all grown on the Himalayan slopes.

Bejewlled, a young bride in the 1960s, Indira Thakur travelled a short but momentous distance from the idyllic hamlet of Raison near Kullu to her new home in bustling Manali. She carried along a few prized possessions: a handwoven woollen pattu shawl carrying the familiar scent of home, embroidered Lahauli topis that had crowned her head during festivals, and her grandmother’s recipe of fembda, a hearty, winter stew that had fortified generations in her family against the biting cold of Himachal Pradesh.

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RECIPE FOR FEMBDA

Serves up to 4 persons

Ingredients

400 g rajma, soaked overnight
400 g soyabean
300 g salyara (amaranth)
400 g red rice
250 g dried greens
Salt, to taste
Red or green chilli, to taste (optional) 

For tempering:

1 tbsp desi ghee (or 1 ladle measure)
7-8 garlic cloves, chopped
2 tbsp coriander seeds
2 tbsp cumin seeds
A fistful of dried chives  

Method

Place soaked rajma, soyabean and amaranth in a pressure cooker with sufficient water. Cook for 2-3 whistles or until it softens.
Next, add red rice and boil until soft.
Soak dried greens in warm water for a few minutes. Add them to the stew along with salt and chilli (optional). Simmer for 15-20 minutes.
Heat ghee in a pan. Add garlic and sauté till the raw smell disappears.
Add the coriander seeds, cumin seeds and dried chives. Sauté lightly.
Pour the tempering over femda. Mix well and serve hot.

Words by Krutika Behrawala. Photos by Terrence Manne.
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