Dhindo

Finger millet porridge — kodo (finger millet) flour stirred vigorously into boiling water in a heavy pan until it thickens to a stiff, smooth, pull-away mass similar to ugali or polenta; eaten by breaking off pieces and dipping into a meat curry, dal, or gundruk soup. Dhindo is the traditional staple starch of the Sikkimese highlands above the rice cultivation line; its dense, slightly nutty character makes it more filling than rice and better suited to cold, physical work. Making good dhindo requires sustained stirring at the right heat to avoid lumps; the skill is considered fundamental to Sikkimese and Nepali highland cooking. Increasingly a heritage food as polished rice has replaced it in most urban households.