Roasted hemp seeds pounded with green chilli, coriander and lemon into a nutty pungent condiment — the distinctive mountain condiment of Himachal Pradesh and Uttarakhand.
Ingredients
4 tbsp hemp seeds (bhang ke beej — Cannabis sativa seeds; the nutritional seeds WITHOUT the psychoactive flowers; legal, nutritious and widely available)
3 green chillies
1/4 cup fresh coriander
3 garlic cloves
1 tsp lemon juice
1/4 tsp salt
2 tbsp water
Method
Dry-roast hemp seeds in a pan on medium heat stirring continuously for 3 to 4 minutes until golden and nutty-smelling.
The seeds will pop slightly. Cool.
Roast green chillies directly over a flame until blistered.
Place roasted hemp seeds, roasted green chillies, fresh coriander, garlic, lemon juice, salt and water in a blender or mortar.
Blend or pound to a coarse paste — some texture should remain.
The hemp seeds release their natural oil as they grind making the paste creamy.
Taste — should be nutty, slightly bitter, pungent from garlic and spicy from chilli.
Serve as a condiment with rice, roti or any mountain meal.