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News Topical, Digital Desk : We use salt in our food every day, be it vegetables or dal-salad. Without salt, the food tastes completely tasteless. Nowadays, there are many types of salt available in the kitchen, each with its own benefits. You must have heard of white salt, black salt, rock salt, or sea salt, but have you ever heard of hill salt? It is known for its taste as well as its wonderful aroma. Let us learn about the specialities of this salt.
What is mountain salt?
Mountain salt, also known as Pisyu Lun, is not ordinary salt , but a unique blend of spices and herbs. It has been used in mountainous regions since ancient times. Now, through social media, this salt is reaching urban kitchens. Let's learn about its easy recipe.
Recipe for making mountain salt
Material
- Coriander
- Cumin
- Celery
- Asafoetida
- Garlic
- Ginger leaves
- black pepper
- Ginger
- green coriander
- Black salt
- rock salt
- common salt
Recipe to make at home
If you want to make mountain salt at home, you can take help of the step-by-step recipe given below.
Step 1: To make Pahadi Namak, first of all add all the ingredients like coriander, cumin, carom seeds, asafoetida, garlic, ginger leaves, black pepper, ginger, green coriander, black salt, rock salt, common salt in a bowl.
Step 2: Now, put all these ingredients in a mixer and grind them coarsely. Transfer this powder to a bowl and leave it in the sun for 1-2 days. If making it during the rainy season, you can also dry it in an oven or air fryer on low heat. This will remove any moisture.
Step 3: Once the powder is completely dry, store it in an airtight container. You can use it for up to 3-4 months. Your rock salt is ready. If you're looking for a new flavor in your everyday meals, this rock salt could become a new favorite in your kitchen.
Where to use it?
It has a slightly spicy flavor, but a very pleasant taste. The aroma of garlic and spices instantly enhances food. You can sprinkle it on fruits, salads, chaat, parathas, pakodas, and snacks. It also tastes amazing when sprinkled over dal or vegetables. Many people also use it for digestive purposes after meals.
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