A JOURNEY THROUGH NEPAL’S HISTORY AND AYURVEDIC TRADITION- VATUK

Nepal’s cultural diversity is deeply reflected in its food traditions, and Vatuk (or Batuk)—a traditional black lentil fritter—is one of the most significant dishes that encapsulates this. This humble dish holds profound significance not just for its tast

The Historical Roots of Vatuk: From Vataka to Nepal
The dish known as Vatuk in Nepal has its roots in an ancient dish called vataka, which is mentioned in ancient Vedic texts such as the Atharvaveda and Dharma Sutras. In these texts, vataka is described as a dish made from black lentils that were soaked, ground into a paste, fermented, and deep-fried in ghee or oil.

In the Atharvaveda (1000–900 BCE), black lentils, or masa, are mentioned as a sacred food, symbolizing nourishment and prosperity. One of the shlokas from the Atharvaveda highlights the importance of black lentils:(Atharvaveda 6.140.1) Translation: "May those who cultivate lentils prosper and bring forth abundance. We seek the blessings of the gods by offering lentils in our rituals, nourishing both the earth and ourselves."

Vataka, in its original form, was a part of Hindu rituals and daily meals, valued for its nutritional properties and its ease of preparation. Over time, as South Indian rulers like King Nanyadeva migrated northwards, the dish traveled with them. When Nanyadeva established the Simraungadh Kingdom in Nepal’s Terai region in the 11th century, the dish evolved into what is now known as Vatuk.

The Simraungadh Kingdom and the Spread of Vatuk
King Nanyadeva, also known as Naldev Singh, was a ruler from Karnataka in southern India. After losing his southern Indian territories, Nanyadeva moved north and founded the Karnat dynasty in Simraungadh, a city in present-day Bara District of Nepal. The Simraungadh Kingdom thrived under his reign and became an important political and cultural center, linking the Terai region with northern India.

Nanyadeva’s migration and the establishment of the Simraungadh Kingdom brought with it South Indian cultural influences, including foods like vataka. This dish, along with other elements of Dravidian culture, merged with local Nepalese traditions and evolved into Vatuk, a staple of Magar and Khas cuisine.

The Malla dynasty, which later rose to prominence in the Kathmandu Valley, is believed to have been influenced by the Karnat rulers of Simraungadh. Jayasthiti Malla, one of the most famous Malla kings, may have adopted the Malla title from the Karnat rulers, further integrating South Indian elements into Nepal’s political and cultural framework.

Significance of Vatuk in Magar and Khas Culture
Today, Vatuk holds a special place in Magar and Khas cultures, especially during festivals and important life events. For the Magar people, Vatuk is traditionally prepared during Maghi, the Magar New Year festival that coincides with Maghe Sankranti. It is also an integral part of wedding ceremonies, where the groom’s family presents Vatuk, along with other foods like pig meat, alcohol, and sel roti, to the bride’s family as a symbol of fertility and prosperity.

The dish has become more than just food—it symbolizes abundance, community, and the cycle of life. The ring shape of the fritter is thought to represent continuity, and the sharing of Vatuk during festivals is a way to bring people together, binding families and communities through food.

Ayurvedic Significance of Vatuk
Apart from its cultural and historical significance, Vatuk holds a special place in Ayurvedic medicine. According to Ayurveda, black lentils (known as maas in Nepali) have powerful warming properties. In Ayurvedic teachings, foods are categorized based on how they affect the body’s balance of doshas—the three fundamental energies (Vata, Pitta, and Kapha) that govern physical and mental processes.

Black lentils are considered especially beneficial for balancing Vata dosha, which is responsible for movement and communication in the body. When Vata is imbalanced, it can lead to issues like joint pain, dryness, and anxiety. Foods like Vatuk, made from black lentils, help warm the body, improve digestion, and provide sustained energy, which is particularly important during the cold winter months when Vatuk is traditionally consumed.

The preparation of Vatuk, with warming spices like ginger and turmeric, further enhances its Ayurvedic benefits. Ginger is known for its digestive properties, while turmeric is celebrated for its anti-inflammatory effects. Together, these ingredients make Vatuk not only delicious but also a nourishing food that promotes balance and well-being.

The Simple Recipe of Vatuk
You don’t have to wait for a festival to enjoy Vatuk—this traditional dish is easy to make at home and requires only a few simple ingredients. Here’s a step-by-step recipe for preparing Vatuk:
Ingredients:
•1 large cup black lentils (kalo maas)
• 2 tablespoons ginger paste
•1 tablespoon garlic paste (optional)
•1 teaspoon turmeric powder
•Salt to taste
•2 cups vegetable oil for frying

Instructions:
Soak the lentils: Soak black lentils in water for at least 5–6 hours or overnight. After soaking, massage the lentils with your hands to remove some of the outer black layer. Rinse thoroughly and drain the water.

Grind the lentils: Using a blender or traditional stone mortar (silauto), grind the soaked lentils into a coarse paste. Slightly grainy paste will give the Vatuk a light, fluffy texture.

Add spices: In a mixing bowl, combine the lentil paste with ginger paste, turmeric powder, and salt. You can also add garlic paste if desired. Mix the ingredients well.

Let the mixture rest: Allow the mixture to rest for at least 30 minutes. This process helps the flavors meld and allows slight fermentation, which enhances the taste and texture.

Shape the Vatuk: Wet your hands and take a small handful of the lentil paste. Shape it into a ring or doughnut with a hole in the center. Wet your hands before shaping each piece to prevent sticking.

Fry the Vatuk: Heat vegetable oil in a deep pan or wok over medium heat. Once the oil is hot, carefully drop the shaped Vatuk into the oil. Fry until golden brown, turning occasionally, which should take about 3–4 minutes per side.

Serve: Once fried, remove the Vatuk from the oil and drain on a paper towel. Serve hot with your favorite dipping sauce, chutney, or alongside boiled yams and sweet potatoes, as is traditionally done during Maghe Sankranti.

In the end, Vatuk is more than just a food item—it is a culinary link between the past and the present, between South India and Nepal, and between the body’s nourishment and the spirit’s unity.

By Chef Sandeep Khatri, Pakmharishi, a Glion educated culinary expert, integrates psychology and food technology, champions Raithane Food, minimizing post-harvest losses, and advocates zero waste.