Dal from Western India

Western India comprises of three states – Gujarat, Maharashtra, and Goa – as well as the union territory of Daman and Diu, which recently merged with Dadra and Nagar Haveli.

The western region of India, which includes Goa, Maharashtra, and Gujarat, has a rich history dating back to ancient times, with various dynasties and empires ruling the area. By the 15th century, the Bahamani Sultanate and the Gujarat Sultanate emerged as prominent powers, setting the stage for European colonization. The Portuguese arrived in Goa in 1510 and later occupied the 7 islands of Maharashtra – Mazagaon, Colaba, Chinsurah, Mahim, Parel and Worli in 1534, which now form the city of Mumbai (Bombay), as well as 4 towns in Gujarat (Daman, Diu, Dadra, and Nagar Haveli) between 1531 and 1779. This marked the beginning of Portuguese rule in the region, which lasted for several centuries until India’s annexation in 1961.

States of wonder:

Pulse farming in Western India

Western India is a major producer of pulses. However, pulse farmers face challenges like water scarcity and climate change. To overcome these, they grow multiple pulse crops. The government supports these farmers, ensuring food security and protecting their livelihoods.

Food: 

Western India’s cuisine is diverse and vibrant. Staples like rice, roti, and dal are common. Some areas are mostly vegetarian, while coastal regions love seafood and coconut-based dishes. Dairy products are also popular. Let’s explore the unique dal dishes from each state: Daman & Diu, Goa, Gujarat, and Maharashtra.

Coming up next …………………..Dal from Daman & Diu.                         

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