Oye Hoye! Dokhlieh Di Shaan: A Khasi Delight You Gotta Try!

Namaste, my food-loving darlings! Kem chho? (How are you?) Sat Sri Akal! Chef Curry Do’pyaza here, ready to whisk you away on another culinary adventure. Today, we’re ditching the usual butter chicken and venturing into the vibrant hills of Meghalaya for a taste of Dokhlieh, a pork salad that’s bursting with flavour!

Now, you might be thinking, “Salad? From India? With pork?” Trust me, my friends, this ain’t your average garden variety. Dokhlieh is a Khasi staple, a celebratory dish that sings of community and tradition.

When to Dig In?

Dokhlieh isn’t just a meal; it’s an experience, often enjoyed during:

Behdienkhlam Festival: A colourful and energetic festival of the Jaintia tribe, where Dokhlieh is a must-have.
Wangala Festival: A harvest festival of the Garo tribe, celebrating a bountiful yield with delicious food.
Family Gatherings: Anytime the family comes together, especially during cooler months, Dokhlieh makes a grand appearance. It’s the perfect dish to warm the soul and share stories.

A Little Trip Down History Lane

Dokhlieh has ancient roots, deeply intertwined with the Khasi people’s history and culture. Traditionally, it was a way to use every part of the pig, showcasing resourcefulness and respect for the animal. Over time, the recipe has evolved, with each family adding their own unique twist, making it a true reflection of Khasi culinary heritage.

Let’s Get Cooking!

This recipe is simpler than you think. Don’t let the exotic name scare you!

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients You’ll Need:

500 grams Pork, boneless (Sooar ka Maas) – cut into small cubes
1 large Onion (Pyaaz) – finely chopped
2-3 Green Chillies (Hari Mirch) – finely chopped (adjust to your spice level, my friends!)
1 inch Ginger (Adrak) – grated
4-5 cloves Garlic (Lahsun) – minced
1 bunch Coriander Leaves (Hara Dhaniya) – chopped
2 tablespoons Sesame Seeds (Til) – toasted
2 tablespoons Rice Flour (Chawal ka Atta)
1 tablespoon Soy Sauce (optional, but adds a lovely umami kick)
1 teaspoon Turmeric Powder (Haldi)
Salt (Namak) – to taste
2 tablespoons Mustard Oil (Sarson ka Tel) – for that authentic flavour!

Let’s Make Some Magic!

Cook the Pork: In a pot, add the pork cubes, turmeric powder, salt, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer until the pork is tender (about 30-40 minutes). Remember to skim off any scum that rises to the surface.
Shred the Pork: Once the pork is cooked, remove it from the pot and let it cool slightly. Then, using two forks, shred the pork into smaller pieces. Don’t discard the broth!
Sauté the Aromatics: In a wok or large pan, heat the mustard oil over medium heat. Add the chopped onions and sauté until golden brown and fragrant. Then, add the grated ginger and minced garlic, and cook for another minute until the raw smell disappears.
Combine and Simmer: Add the shredded pork to the pan and stir well. Pour in about 1 cup of the pork broth (you can add more if needed to keep it moist). Add the chopped green chilies, toasted sesame seeds, and soy sauce (if using). Bring to a simmer and cook for about 5-7 minutes, allowing the flavours to meld together beautifully.
Thicken and Finish: Mix the rice flour with a little bit of cold water to make a slurry. Pour the slurry into the pan and stir continuously to prevent lumps. Cook for another 2-3 minutes until the sauce thickens slightly.
Garnish and Serve: Remove from heat and stir in the chopped coriander leaves. Serve hot and enjoy the explosion of flavours!

Chef Curry’s Top Tips:

The Pork is Key: Use good quality pork for the best flavour. Pork belly or shoulder works wonderfully.
Don’t Overcook: Be careful not to overcook the pork, or it will become dry.
Spice It Up: Adjust the amount of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat.
Toast the Sesame Seeds: Toasting the sesame seeds enhances their nutty flavour and adds a lovely crunch.

Cooking it Your Way:

Stovetop (Gas or Induction): The recipe above is perfect for both gas and induction cooktops. Just adjust the heat accordingly.
Pressure Cooker: You can cook the pork in a pressure cooker for faster results. Reduce the cooking time to about 15-20 minutes.
Slow Cooker/Crockpot: For a melt-in-your-mouth texture, cook the pork in a slow cooker on low for 6-8 hours.

Nutritional Information (Approximate per serving):

Calories: 350-400
Protein: 30-35g
Fat: 20-25g
Carbohydrates: 10-15g

Serving Suggestions:

Serve Dokhlieh hot as a side dish with rice or roti.
It also makes a fantastic filling for sandwiches or wraps.
Garnish with extra coriander leaves and a sprinkle of sesame seeds for a beautiful presentation.

Now, It’s Your Turn!

So there you have it, my friends! Dokhlieh, a taste of Meghalaya right in your own kitchen. I urge you to try this recipe at home. Gather your ingredients, put on some good music, and get ready to create something truly special. Cook it with love, and share it with your family and friends.

Happy cooking, and remember, food is love!

Until next time,

Chef Curry Do’pyaza, signing off!