Daichuroom is a high energy, high protein crumble.  The Hunzakutz eat Daichuroom in the midst of winter for its warming qualities.  Usually eaten from a warm pot before or after a long trek up mountain trails.

This is a very easy dish,  providing you have the chapatti already in the larder Daichuroom will only take around 10 minutes to prepare.

• Kitchen Grinder, processor or mortar and pestle
• heavy based frying pan
• large bowl
• spoon

150g     Zhuway Hanee  (Apricot Kernels)

2            Chappatis

1 Tbsp  Zhuway Haneeya Dell  (Apricot Kernel oil)

1 tsp     Bayo (Salt)

250ml  Chagurum xil (cold water)

Grind the apricot kernels into a powder, either with your kitchen blender, mortar and pestle or food processor.

Dry roast your kernel powder over a medium heat, in a heavy based saucepan.  Apricot Kernels contain a surprising amount of natural oils, be careful not to over heat and burn.  This will take only 60 to 90 seconds.  Transfer your warm kernel powder to your bowl

Dissolve the Bayo (salt) in 250 ml of cold water then sprinkle slowly onto the kernel powder.  Mix with the tips of your fingers, your kernels will look like a crumbly dough.

Break the chappatis into small/crumbly  pieces and mix well with the kernel-crumble, add the zhuway haneeya dell (apricot kernel oil).

Eat cold

Use different edible oils, like walnut or almond, even butter or ghee in place of the apricot oil.  Nuts, salt, spices and sugar can add texture and flavour depending on the use of your Daichuroom.

Traditionally Diachuroom is taken with Chi when an energy boost is need but it can also add flavour and texture to Daudo and curries