Gyathuk and Droma Dresil

We present two authentic recipes on the occasion of Losar, the Tibetan new year! Gyathuk, an authentic Tibetan dish is made and eaten on the eve of Losar to drive away evil spirits. Meanwhile, Droma Dresil is the famous Tibetan sweet butter rice that is an early morning offering made on the day of Losar.

This festival is celebrated to mark the winter solstice and its origins can be traced to Tibet’s bon religion. The festivities, in fact, continue for a month. Losar Tashi Delek translates to Lo (year) sar (new), Ta (good) shi (results) De (peace) lek (benefits). Losar Tashi Delek is, therefore, a greeting of goodwill for the new year.

Ingredients

Flat noodles – 1 packet

Spinach – 1 cup; thinly sliced

Carrots – 1 cup; thinly sliced

Beans – 1 cup; thinly sliced

Bell peppers – 1 cup; thinly sliced

Boiled chicken – 2 cups; cut as chunks (can be replaced with tofu or paneer for vegetarians)

Stock – 4 cups (chicken or vegetable)

Grated cheese – ½ cup

Onion – 1 large pcs; chopped

Garlic – 6 cloves; sliced and fried

Salt and pepper – as per taste

Chilly paste – as per taste

Method

1. Boil the noodles and keep aside.
2. Sauté the onions and vegetables.
3. Add the stock and cook for a while.
4. Add the boiled chicken chunks (paneer or tofu for vegetarians).
5. Add the cheese and blend.
6. Add the salt, paste and chilly paste.
7. Ladle into a bowl and top up with the noodles.
8. Garnish with the fried garlic flakes.

Droma Dresil – the Tibetan sweet butter rice

Ingredients

Cooked rice – 1 cup

Butter – 10 gms

Sugar – 10 gms

Cashew – ½ cup

Raisins – ½ cup

Cardamoms – 4-5 pcs

Method

1. Heat the butter on low flame.
2. Add the cardamom, cashews and raisins.
3. Stir for a minute
4. Add the cooked rice.
5. Add the sugar and stir in well for about 3-4 mins.
6. Remove from flame and stuff two bowls with the rice.
7. Turn one bowl upside down over the other.
8. Serve hot.

Keeping in mind the pious occasion when these dishes are made, remember to relish them in a state of mindfulness and gratitude. Do share with us your experience in making these Tibetan delicacies in the comment box below.