Delhi is the capital city of India. It is nestled between the states of Haryana and Uttar Pradesh. Haryana sharing its southern, western and northern borders and Uttar Pradesh sharing the eastern border. The city is strategically situated in the National Capital Region (NCR), making it a hub of political, cultural and economic activity.
Delhi, was Indraprastha in epic Mahabharat, the town where the Pandavas lived. It has witnessed the rise and fall of many empires such as the Sultanate, the Slave Dynasty, the Mughals and the British Raj. Central Delhi was built as the capital by the British Raj.
Delhi hosts the Republic Day of India, on 26 January every year, as in the rest of the country, to commemorate the adaption of the constitution of India and transition to a republic, with a parade that begins from Rashtrapati Bhawan after the President of India, unfurls the national flag, followed by a 21gun salute and then the national anthem. The parade marches through Kartavya Path (Rajpath) to the India Gate.
The main attraction of the Republic Day is the parade. The parade features marching of the military and displaying the country’s military power. Tableaux from various states of India displays their cultural heritage. India traditionally invites foreign dignitaries to grace the occasion.
The parade also features children who are recipients of the National Bravery Award and ends with a beating retreat ceremony.
Pulse farming in Delhi
Pulse farming is done only in a few rural areas of Delhi. In spite of limited of space, scarcity of water and cold climate, the Delhi farmers are doing quite well. Delhi’s contribution of pulses to India’s over-all production is relatively very small. But Delhi plays an important part in trading pulses within the country.
Delhi farmers primarily grow moong (green gram), urad (black gram) Toor (red gram) and chana (chickpea).
Food:
Delhi being a cosmopolitan city, has a diverse range of food habits, a reflection of the rich history, cultural diversity and love for food. The cuisine is largely influenced by that of the Mughal’s. Delhi is also known as The Food Capital of India.
Today, we are going to cook Dal Makhani. Dal Makhani evolved in Moti Mahal restaurant, Delhi. The two persons, both from Punjab, credited for the recipe were Kundan Lal Gujral and Kundan Lal Jaggi. Sometimes, Dal Makhani is also referred to as ‘The King of Dal.’
Dal Makhani
Dal Makhani is a hearty comforting dish of the North Indian cuisine. The dal dish is infused with the warmth of spices like cumin, garam masala and red chili powder and finished with a table spoon of cream that adds a velvety texture to the dish. The dish is truly an indulgent experience. Try it out. We loved it.
You need:
For the dal
¾ cup urad dal (black lentils)
¼ cup rajma (kidney beans)
½ inch piece of ginger
½ tsp of salt
For tempering:
1 medium size onion
2 cloves of garlic
½ inch piece of ginger
1 green chili
2 medium size tomatoes
½ tsp cumin seeds
½ tsp garam masala
½ tsp red chili powder
salt to taste
20 gm butter
1 tbsp cream
Method:
- Wash and soak the two dals together or separately overnight.
- Rinse them together and drain out the water.
3. Peel and wash the ginger, garlic and onion and finely chop them.
4. Wash and chop the chili and the tomatoes.
5. Place the dal in the pressure cooker.
6. Add ½ the chopped ginger and ½ tsp of salt and 2 cups of water.
7. Close the cooker and place it over heat. After the first whistle, lower the heat to minimum and cook the dal for 2-3 minutes.
8. Switch off the heat and allow the cooker to cool down by itself.
9. Heat butter in a pan.
10. Add the finely chopped ginger, garlic, and then the cumin seeds and stir-fry for few seconds.
11. Add onion and chopped chili and fry for few seconds until the onion turns lightly brown.
12. Add the chopped tomatoes and red chili powder and cook until the tomatoes are soft and mushy.
13. Add the cooked dal and 1 cup of warm water.
14. Mix well and simmer for about 10 minutes until the gravy thickens.
15. Add the cream and garam masala and mix well.
16. Bring it to a boil and switch it off. Dal Makhani is ready to be served.
17. Garnish with cream and serve with rice or roti. Enjoy your delicious Dal Makhani.
Happy cooking !
Coming up next ……………………Dal from Haryana.
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Dal On The Table 
The recipe is simply awesome.. it’s my all time favourite
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Thank you Protima.
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