Jamukha

Jamukha is a traditional Indian dish originating from the state of Assam. It is a popular breakfast item, particularly in the Brahmaputra Valley. The dish is made from fermented black gram (urad dal) and is known for its unique taste and texture. The fermentation process gives Jamukha a tangy flavor and a slightly spongy consistency.

The preparation of Jamukha involves soaking black gram in water overnight, followed by draining and fermenting it in a closed container for several hours. The fermented dal is then cooked with spices such as mustard seeds, cumin seeds, and turmeric, along with salt and water. The dish is typically served with steamed rice or roti.

Jamukha is often accompanied by a side of pickled vegetables, such as radish or carrots, which add a refreshing contrast to the tangy dal. It is also commonly served with a side of green chutney made from mint and coriander leaves.

The dish is not only a staple in Assamese cuisine but also enjoyed in other parts of Northeast India and among the Assamese diaspora. Its simplicity and unique flavor profile make it a beloved breakfast option for many.