Bhang ka namak | Glutenfreewhisk

If you ask me whether I am obsessed with any one of the Uttarakhandi recipe, bhang ka namak or bhang ki chutney tops the chart. This is so satisfying recipe that is extremely delicious and at the same time has so many health benefits that if you taste it once in a local household you will want to get the recipe and make your own bhang ka namak at home and enjoy it daily throughout the winters. Bhang or hempseed is associated with intoxication, but hempseeds have been used in Uttarakhand in food from like forever. Its health benefits especially in winter season are tremendous. Also, consuming these seeds does not have any ill effects or does not make you intoxicated.

When I tasted flavored salt for the first time, I was astonished that how is this done and how this salt is so good. Coriander and garlic flavored salt was served to me to eat with fresh fruits like apple and orange. I tasted it and I was blown away. The idea of eating fruit with salt that too with garlic was one of the best tastes ever. With time I learned about bhang ka namak (hempseed salt) and alsi namak (flax seed salt) and I haven't stopped making these myself at home since then. I love eating sana hua nimbu in winters with jaggery sitting in sun like it is done in every home in Uttarakhand. The recipe of sana hua nimbu is available on my website as well. You can read it and indulge after making one of the best sweet, salty, tangy, refreshing, garlicy and just amazing curd recipe.

The best and authentic way to make bhang ka namak is by using sil batta or grinding stone and roller that is available in almost all Indian homes where chutney is loved and celebrated. I too use the same though, I am not that expert in making a very fine paste yet, but I am getting there. Also, if you are lazy and have been missing your workouts then this chutney making process in sil batta will make you do your proper arm workout as it will take a good 20 minutes preparing it.

Not to mention the health benefits of hemp seeds. They are a complete package and since they are naturally vegan so for all those who are looking for vegan protein options then hemp seed is a great choice. Rich in protein, vitamins and minerals and are great for good heart health, skin health and gut health. Also, good fats are very important for the body and getting it from seeds is one of the best thing you can do to your diet. 

I will suggest that everyone should incorporate this bhang ki chutney or namak in their diet especially in winter. Eat in moderation and you will see the benefits it will do to your body yourself. Enjoy it with chopped fruits like banana, any citrus fruits and hemp seed chutney can even be used in salads, and they will be a complete source of protein, fats and nutrients.

The roasted hempseeds smell so good. It has a strong earthy, fleshy, tempting kind of a smell that will make you ask what's cooking. It is an indulgent recipe and a must have in winter season. Bhang ka namak or chutney is one of the best winter recipe to enjoy every winters.

You can easily get hempseeds in supermarkets or markets in Uttarakhand. These are also available online and I prefer using India Hemps organic hempseeds and these elevate the recipe even more.

If you are chutney lover, then you can even try my recipe for coconut chutney or Amla chutney with jaggery, and you will love these chutney recipes.

INGREDIENTS - 

2 tbsp hempseeds, roasted

2-4 cloves of garlic

A bunch of coriander (both leaves & stem)

2 and a half tsp Salt

2 tsp cumin powder, roasted

1 medium spicy green chili

1-2 tbsp water

METHOD - 

1. In a pan add bhang or hempseeds and allow them to roast. They will start to pop once they are done. Set aside and allow them to cool.

2. Clean a grinding stone and a roller with some water and place garlic, green chili, half coriander and start mashing the content. Once its done gradually add more coriander and repeat.

3. Now add the roasted hempseeds or bhang seeds,salt, roasted cumin seeds and continue mashing the ingredients.

4. Once it is starting to come to a paste like consistency add tsp of water as required and mash. Adding water will help grinding the seeds better and form a smooth paste.

5. Once you reach the fine paste like consistency, collect it all together and place it in a glass bowl or a glass jar and store it in refrigerator.

6. If you don't add any water then it will be good in a refrigerator for many weeks but if you are adding water try finishing it within 2 weeks.

Note - You can even add lemon juice in this bhang ka namak recipe. It is called bhang ka namak as it is supposed to be really salty. It's flavored salt with coriander and hempseed.

Check the full recipe on YouTube (Gluten_free_whisk) - Bhang ka namak recipe

Bhang ka namak |Glutenfreewhisk