Kafuli is traditionally cooked using spinach and fenugreek leaves, which are available in abundance in the region. The leaves are cooked together in an iron pot after which salt and spices are added. Its thick gravy is made using wheat or rice paste.

This is cooked using lentils or dal that has been soaked for about four to six hours. It is a versatile dish that can be made with local lentils like chainsoo, gahat, arhar or green mung. Served with boiled rice, it is the perfect comfort food for cosy winter afternoons.

Gahat is an indigenous lentil that is brown in colour. Gahat-ke-paranthe is a flatbread preparation that is made with a mixture of wheat and mandua flour (finger millet/ragi) and then stuffed with cooked gahat. The locals savour it with bhang-ki-chutney or home-made pickle.