Ingredients
Grains & Legumes
- 1 cup rice (preferably short-grain)
- ¼ cup moong dal (yellow lentils)
- 2 tablespoons broken wheat or millet (optional, for texture)
Vegetables & Herbs
- 1 small onion, chopped
- 2 tomatoes, chopped
- 1 cup seasonal vegetables (beans, cabbage, pumpkin, carrot)
- 3 spring onions or leeks, chopped
- 3 green chilies, slit (adjust as per taste)
- 1-inch ginger, finely chopped
- 4 garlic cloves, chopped
- Handful fresh coriander leaves, chopped
Protein (Optional)
- 150 g smoked pork / chicken / fish (pre-cooked or smoked Naga-style)
Spices & Flavorings
- 2 tablespoons axone (fermented soybean), chopped (optional, authentic Naga flavor)
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons mustard oil (or any cooking oil)
Water
- 4 cups water (adjust for desired consistency)
Directions
Galho is a wholesome and comforting dish from the northeastern state of Nagaland, often considered a staple in Naga households. Unlike the more familiar Indian khichdi, Galho has a unique Naga twist, characterized by the inclusion of local vegetables, smoked meats, and the optional use of axone (fermented soybean) which gives it a distinctive earthy flavor. Traditionally cooked in a single pot, Galho is meant to be thick, porridge-like, and hearty, making it a nourishing meal for breakfast, lunch, or dinner.
The base of Galho is a mixture of soft rice and moong dal, cooked together until fully blended, creating a smooth, creamy texture that is both filling and easy to digest. Seasonal vegetables like carrots, cabbage, beans, and tomatoes are added for nutrition, color, and flavor, while small chunks of smoked pork or chicken infuse the dish with a subtle smokiness and protein. The dish is lightly spiced with turmeric and green chilies, and mustard oil is used to enhance its aromatic and authentic taste.
Galho is usually garnished with fresh coriander and spring onions, and served alongside Naga chili pickle or pickled bamboo shoots, adding a spicy, tangy contrast to the creamy khichdi. It embodies the simplicity and resourcefulness of Naga cuisine, turning locally available ingredients into a deeply flavorful, rustic dish.
Rich in carbohydrates, protein, and fiber, and low in refined spices, Galho is not just a meal but a representation of Nagaland’s culinary heritage. It’s easy to prepare, wholesome, and perfect for those who enjoy traditional, earthy, and authentic flavors from the North-Eastern part of India.
Here’s a suitable time and temperature breakdown for your Galho (Naga Khichdi) recipe:
Preparation Time: 15–20 minutes (washing, chopping, and prepping ingredients)
Cooking Time: 25–30 minutes (cooking rice, dal, vegetables, and smoked pork)
Total Time: 40–50 minutes
Cooking Temperature: Medium heat on stovetop (no precise oven temperature; cook until rice and dal are fully soft and porridge-like)
💡 Tip: Stir occasionally and adjust water as needed to achieve the desired thick, creamy consistency.
Here’s a nutrition estimate for a typical serving of Galho (Naga Khichdi with smoked pork and vegetables). Note: values are approximate and depend on exact ingredients and portion size.
Nutrition Information (per serving, ~1 bowl / 300–350g)
| Nutrition | Per Serving |
| Calories | 280–320 kcal |
| Carbohydrates | 40–45 g |
| Protein | 12–15 g |
| Fat | 8–10 g |
| Fiber | 5–6 g |
| Sodium | 400–500 mg |
| Cholesterol | 20–30 mg |
💡 Tip: For a vegetarian version, skip smoked pork and increase protein with extra moong dal or legumes.
Disclaimer: The information provided in this recipe is for general culinary and informational purposes only. Nutritional values are approximate estimates and may vary based on ingredient brands, portion sizes, and cooking methods. This recipe is not intended as medical or dietary advice. If you have specific dietary restrictions, food allergies, or health conditions, please consult a qualified nutritionist, dietitian, or healthcare professional before preparing or consuming this dish.
All recipes and content on this website are shared with the goal of inspiring home cooking and promoting the rich flavors of Naga cuisine.
Steps
1 Done | Prep IngredientsWash rice, dal, and any grains thoroughly. Chop vegetables, herbs, and protein. |
2 Done | Heat Oil & SautéIn a heavy-bottomed pot, heat mustard oil until it smokes slightly (optional for authentic flavor). Add chopped onions, garlic, and ginger. Sauté until translucent. Add green chilies and tomatoes, cook until soft. |
3 Done | Add Spices & AxoneStir in turmeric powder and axone (if using). Mix well for 1–2 minutes to release aroma. |
4 Done | Add Grains & WaterAdd rice, moong dal, and optional millet/broken wheat. Pour in water and stir gently. |
5 Done | Add Vegetables & ProteinAdd chopped vegetables and smoked meat or fish. Cover the pot and cook on medium heat for 20–25 minutes or until rice and dal are soft and porridge-like. |
6 Done | Final TouchStir gently, check salt, and adjust consistency with water if needed. Garnish with chopped coriander and spring onions before serving. |
7 Done | Serving SuggestionsServe hot with pickled bamboo shoot or extra mustard oil drizzle. Accompany with fried greens or Naga chili chutney for an authentic experience. Tips 💡 Use smoked pork for the authentic taste, but it can be skipped for a vegetarian version. Axone is strong and pungent; start with a small amount if you are new to it. Galho is traditionally cooked thick like a porridge but can be made slightly runny for a soup-like texture. |
