Thenthuk
AI-drafted · awaiting admin review
Hand-pulled flat noodles torn straight into a simmering broth with greens, a homely Monpa soup made from a simple flour dough.
Region: Tawang and West Kameng, Arunachal PradeshOccasion: Everyday meal; winterTime: 1 hourServes: 4Vegan
Ingredients
- 2 cups wheat flour
- ½ tsp salt and about ¾ cup water for the dough
- 1 tbsp oil
- 1 onion, sliced
- 3 cloves garlic and 1 tsp ginger, chopped
- 1 tomato, chopped
- 1 dried red chilli
- 6 cups water or vegetable stock
- 2 cups spinach or mustard greens, chopped
- Salt and spring onion
Method
- Knead the flour, salt and water into a firm, smooth dough. Divide into small logs, brush with oil and rest for 30 minutes.
- Heat oil, fry the onion, garlic, ginger and chilli, then add the tomato and cook until soft.
- Add the water or stock and salt and bring to a boil.
- Flatten each log into a long thin strip, then pinch and tear off small pieces directly into the boiling soup.
- Add the greens and simmer for 5 minutes until the noodles float and are cooked.
- Serve hot, topped with spring onion.
History
Thenthuk means 'pulled noodles'. The dish belongs to the Tibetan Buddhist food tradition followed by the Monpa of Arunachal.
Significance
Thenthuk needs only flour, water and a few vegetables, so it is a filling, low-cost meal for families in the high, cold valleys.