Chhum Han
An authentic vegetarian recipe from Mizoram, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Dried mushrooms (or fresh forest mushrooms)
150g Bamboo shoots, sliced
200g Spinach or leafy greens
150g Onions, sliced
20g Ginger, sliced
5piece Garlic cloves
4piece Green chillies
3piece Dried red chillies
30ml Mustard oil
3g Turmeric powder
8g Salt
300ml Water
15g Fresh coriander leaves
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
If using dried mushrooms, soak them in warm water for 20 minutes until rehydrated. Drain and slice into bite-sized pieces. Reserve the soaking liquid.
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If using fresh bamboo shoots, boil them in salted water for 10 minutes to remove bitterness. Drain and set aside. Canned bamboo shoots can be used directly after rinsing.
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Heat mustard oil in a wok or deep pan over medium-high heat until it just begins to smoke. Reduce to medium heat.
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Add dried red chillies and let them darken slightly for 20 seconds. Add sliced onions and sauté for 5–6 minutes until softened and lightly golden.
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Add sliced ginger, garlic, and green chillies. Stir-fry for 2 minutes until fragrant.
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Add the mushrooms and bamboo shoots. Toss well to combine with the aromatics. Cook on medium-high heat for 4–5 minutes.
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Add turmeric powder and salt. Stir well.
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Add 200 ml of water (or the reserved mushroom soaking liquid for deeper flavour). Bring to a boil, then reduce heat and simmer for 10 minutes.
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Add the leafy greens and stir them in. Cook for 3–4 minutes until the greens are wilted but still vibrant green.
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Taste and adjust salt. Garnish with fresh coriander and serve hot with steamed rice, which is the staple accompaniment in Mizoram.
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Chef's Tips
Chhum Han is a simple, wholesome Mizo vegetable stew — the key is not to over-spice it; the natural flavours of mushrooms and bamboo shoots should shine through.
Fermented bamboo shoots (tuibur) can be used for a more pungent, traditional flavour profile.
The dish is traditionally cooked with minimal oil and no heavy spices, reflecting the clean, light cooking style of Mizoram.
Dried forest mushrooms give a much deeper, earthier flavour than fresh button mushrooms — worth seeking out at Northeast Indian grocery stores.
About This Dish
Chhum Han is a traditional vegetarian dish from Mizoram, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Chhum Han is a simple, wholesome Mizo vegetable stew — the key is not to over-spice it; the natural flavours of mushrooms and bamboo shoots should shine through. - Fermented bamboo shoots (tuibur) can be used for a more pungent, traditional flavour profile. - The dish is traditionally cooked with minimal oil and no heavy spices, reflecting the clean, light cooking style of Mizoram. - Dried forest mushrooms give a much deeper, earthier flavour than fresh button mushrooms — worth seeking out at Northeast Indian grocery stores.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium