Galho
An authentic vegetarian recipe from Nagaland, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
250g Sticky rice (glutinous rice)
150g Taro leaves (or spinach)
100g Bamboo shoots (fermented)
30g Dried fermented soybeans (akhuni/axone)
3piece Green chillies (Naga chilli)
15g Ginger
4piece Garlic cloves
20ml Mustard oil
5g Salt
800ml Water
15g Fresh coriander leaves
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Prepare the rice:** Rinse sticky rice thoroughly and soak for 2 hours. Drain and set aside.
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**Prepare the bamboo shoots:** If using fermented bamboo shoots, rinse well and boil in fresh water for 5 minutes to reduce the strong fermented smell. Drain and chop into small pieces.
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**Prepare the akhuni:** Wrap akhuni (fermented soybeans) in foil and roast over a flame or in a dry pan for 3–4 minutes. This reduces the pungency and deepens the flavour.
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**Sauté the aromatics:** Heat mustard oil in a large pot. Add crushed ginger and garlic, and slit Naga chillies. Cook for 2 minutes until fragrant.
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**Add akhuni:** Add the roasted akhuni and stir for 1 minute. The fermented soybean paste will dissolve into the oil and create a deeply flavoured base.
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**Add bamboo shoots:** Add the prepared bamboo shoots and stir to combine with the aromatics.
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**Add rice and water:** Add the soaked and drained sticky rice to the pot. Pour in water and bring to a boil.
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**Add greens:** Add roughly chopped taro leaves or spinach. Stir well.
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**Simmer to porridge:** Reduce heat to low, cover, and cook for 20–25 minutes, stirring occasionally, until the rice has broken down into a thick, porridge-like consistency. Add more water if needed.
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**Season and serve:** Add salt, taste and adjust. Garnish with fresh coriander. Serve hot in bowls as a complete one-pot meal.
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Chef's Tips
Galho is Nagaland's version of congee or khichdi — a comforting one-pot rice porridge; the consistency should be thick and creamy, not watery.
Akhuni (fermented soybeans) is the defining flavour of Naga cuisine; its pungent, umami-rich taste is irreplaceable — if unavailable, use a small amount of miso paste as a substitute.
Naga chillies (raja mircha/bhut jolokia) are among the hottest in the world; use with extreme caution and adjust quantity to your heat tolerance.
Galho is traditionally a simple, rustic dish — don't over-complicate it with too many spices; the fermented ingredients provide all the complexity needed.
About This Dish
Galho is a traditional vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Galho is Nagaland's version of congee or khichdi — a comforting one-pot rice porridge; the consistency should be thick and creamy, not watery. - Akhuni (fermented soybeans) is the defining flavour of Naga cuisine; its pungent, umami-rich taste is irreplaceable — if unavailable, use a small amount of miso paste as a substitute. - Naga chillies (raja mircha/bhut jolokia) are among the hottest in the world; use with extreme caution and adjust quantity to your heat tolerance. - Galho is traditionally a simple, rustic dish — don't over-complicate it with too many spices; the fermented ingredients provide all the complexity needed.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy