Haryana is a state in northern India with Chandigarh as its capital. It is land-locked by Himachal Pradesh on the north, Uttarakhand, Uttar Pradesh and Delhi in the east, Rajasthan on the south–west and Punjab on the west.
Haryana means ‘The Abode of God’. Hari means God (Hindu) and Ayana in sankrit means home.
Haryana is the birth place of ancient culture and civilization. It is famous for its rich history including ancient city of Kurukshetra where the epic battle of Mahabharata took place. It is also believed, that this is the place where, Lord Krishna delivered the Bhagavad Gita to Arjun. There are many historical forts and ancient temples in Haryana.
With industrialization and urbanization Haryana has emerged as one of powerful economic states of India.
Haryana has a vibrant cultural heritage. Haryana has many festivals and Teej is one of the significant celebrations, marking the arrival of the monsoon season. Observed mainly by women, Teej festival is dedicated to Goddess Parvati and her union with Lord Shiva. It symbolizes the bond between husband and wife-marital bliss and harmony.
On this day, both the married and unmarried women wear their best traditional attires and accessories, get henna done on their hands. They sing songs, dance and also swing on tree branches. Largely a patriarchal society, the married women pray for the longevity and well-being of their husbands, while the unmarried women pray for husbands like Lord Shiva. The festival is a joyous celebration of femininity, love and nature’s bounty.
Pulse farming in Haryana
Haryana is a significant producer of pulses in India. It is a major producer of moong (green gram) and urad (black gram). Haryana grows substantial amount of chana and masoor (red lentil). Pulse farming in Haryana is mainly concentrated in a few districts only. The State Government has initiated various programs to promote pulse production, improve crop yields and increase farmers’ income in Haryana.
Food:
Haryana’s food habits are simple, wholesome and flavorful that reflect its agricultural roots and cultural heritage.
Wheat and rice are staple crops of Haryana. Haryana is famous for its dairy products and has a rich diverse cuisine.
Today we are going to cook Haryanvi dal. It is also known as ‘Hariyali Dal’. This is a popular dal dish and cooked in every Haryana household. It is made with three or four different lentils and grams. The dish is simple but flavorful and often served with roti, rice or naan. It is a true representation of the state’s culinary simplicity and elegance. It is cooked on special occasions and festivals.
Haryanvi Dal
The combination of the four dal masoor, moong, chana and toor dal gives a different flavor to the dish. It is a delicious and comforting dish. The spices and herbs make the dish flavorful. It has a mild and creamy texture.
You need:
For the dal:
50 gm masoor dal
50 gm moong dal
50 gm chana dal
50 gm toor dal
½ tsp turmeric powder
½ tsp salt
1st tempering:
1 tbsp refined oil
1 medium size chopped tomato
1 medium size chopped onion
1 tsp finely chopped ginger,
1 tsp of finely chopped garlic
1 tsp cumin seeds
1 tsp coriander powder
2 finely chopped green chilies 1 tbsp curd
2nd tempering:
2 tsp ghee (clarified butter)
½ tsp of black mustard seeds
2 green chilies
A few curry leaves
Method:
- Mix the four dals together.
- Wash and soak it for 20-25 minutes. Soaking helps in reducing the time to cook.
3. Place the dal in the pressure cooker along with the salt and turmeric powder.
4. Add 1 or 1 ½ cups of water and place the cooker on the stove.
5. After the first whistle, lower the heat to its minimum and cook the dal for 1 minute.
6. Switch off the heat and allow the cooker to cool down on its own.
7. Take out the dal from the cooker.
8. Peel the onion, ginger and garlic.
9. Chop them finely. Wash tomato and chop finely.
10. Wash the chili, remove the stem and finely chop as in the picture.
11. For the 1st tempering: Heat the oil in a heavy pan and lower the heat.
12. Add the chopped onion. Saute for few seconds, add the garlic, ginger and the chili. Stir fry for a few more seconds.
13. Add the cumin seeds and fry till the aroma of the cumin seeds come out.
14. Add the chopped tomatoes and sprinkle little salt over it and fry for a minute.
15. Add the coriander powder. Fry for another minute or so until the tomato becomes mushy and the coriander flavor comes out.
16. Add the dal and mix well.
17. Bring it to boil.
18. Beat the curd well and add to the dal.
19. Stir well and bring it to boil and switch off the heat.
For the 2nd tempering:
20. Cut the chilies into halves as in the picture.
21. Heat the ghee and lower the heat.
22. Add the mustard seeds and allow to splutter.
23. Add chilies and curry leaves, saute just for few second and pour over the dal.
24. Mix the spice well.
Haryanvi dal is ready to be served with steam rice or roti.
Happy Cooking !
Coming up next………. Dal from Himachal Pradesh.
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Dal On The Table 
Keep up the good work! It’s very interesting to know the regional differences within our country.
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Thank you Anku. Please keep reading…..
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looks delectable 😊👌
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Thank you Abha.
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Very nice recipe
.must try.
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Thank you Piku. Try it out and let me know.
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will definitely try it out…we get to know alot of facts about the different States. Thank you!!
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Thank you Leeta. Please try it out and let me know. It would wonderful.
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Love how you’re bringing together the diverse flavors of dal from different states! Each recipe reflects the unique culinary traditions of its region, and it’s amazing to see how simple ingredients can vary so much in taste and preparation. Your effort to explore and share these regional dals not only celebrates our rich food heritage but also makes it accessible for everyone to try. Looking forward to more delicious recipes aai.
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Such an inspiring comment Protima. Thankyou. Keep reading……..
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