Dal from Punjab

Punjab is in northern India and its capital is Chandigarh.

The state is bordered by Indian states of Jammu & Kashmir in the north, Himachal Pradesh in the north and northeast, Haryana in the south and southeast and Rajasthan in the south.  It shares international border with Pakistan in the west.

The state is renowned for its vibrant green landscapes, thriving agriculture and warm hospitality. From the magnificent Golden Temple in Amritsar to the historic Wagah Border, Punjab is a treasure trove of history and spirituality. The state has a rich cultural heritage, dating back to the Harrapan culture, which once flourished here, nourished by the five tributaries of the Indus River.

The name ‘Punjab’ is derived from two words: ‘Punj’ meaning five, and ‘ab’ meaning water. Although the partition of India resulted in only three tributaries – Sutlej, Ravi, and Beas – flowing through Punjab, with the other two, Chenab and Jhelum, flowing through Pakistan, the state’s legacy as a land of five rivers remains an integral part of its identity.

A beautiful legendary tale of Puran Bhagat, a 12th-century saint-poet, has been etched in the annals of Panjabi folklore. Renouncing worldly pleasures, Puran Bhagat embarked on a quest for spiritual enlightenment, much to the dismay of his father. In a fit of rage, his father ordered him to be bricked alive within a room. Miraculously, Puran Bhagat survived this brutal confinement, continuing to meditate and compose devotional poetry. Years later, yogis chanced upon him and freed him from his earthen prison. Emerged with intensified spiritual powers, Puran Bhagat performed a multitude of miracles, including reviving the deceased and healing the ailing. His legend has stood the test of time, symbolizing the triumph of unwavering spiritual devotion over adversity. Inspiring generations to seek a profound connection with the divine, Puran Bhagat’s story has become an integral part of Punjabi heritage.

Baisakhi, the most iconic festival in Punjab, heralds the arrival of the Sikh New Year and the vibrant harvest season. Celebrated with great fervor on 13 or 14 April, this joyous occasion commemorates the founding of the Khalsa Panth by Guru Gobind Singh in 1699. As the auspicious day unfolds, Sikhs and Punjabis globally unite to revel in the spirit of renewal, gratitude, and triumph.

The festivities commence with a sacred bath in the revered Golden Temple, followed by the recitation of sacred scriptures, vibrant processions, and traditional folk dances like the energetic Bhangra. The air is filled with the sweet aroma of langar, a community kitchen serving free meals to all, embodying the spirit of unity and service. As the day progresses, families gather to share sumptuous meals, exchange gifts, and immerse themselves in the rich cultural heritage of Punjab. Baisakhi embodies the essence of hope, renewal, and the triumph of good over evil, making it an unforgettable experience that resonates with the heart and soul.

Pulse farming in Punjab

Punjab is famous for its farming and is called the “breadbasket of India”. Now, many farmers are growing pulses like chickpeas, lentils, and kidney beans. Pulses are a vital protein source and farmers earn more from them than traditional crops like wheat and rice.

Food: 

Punjabi cuisine reflects the state’s rich history, with influences from Mughal and Sikh traditions.  Punjab’s food habits are delicious and a reflection of its rich agricultural heritage and cultural traditions. Their food is characterized by an abundance of wheat-based dishes, dairy-rich delights, and a perfect blend of vegetarian and non-vegetarian options.

Today we will cook Rajma Masala or Rajma curry.  The origin of ‘rajma chawal’ is in Punjab.  It is a dish of red kidney bean in flavourful onion tomato gravy served over steamed rice. Usually, Punjabi rajma masala is made with the speckled and light-coloured rajma, known as Chitra rajma.  But you may also use the dark red kidney bean.

Rajma Masala (Curry)

Rajma Masala is a flavorful and spicy delight. Made with tender kidney beans (rajma) in a rich, creamy tomato-based gravy. Aromatic spices like cumin and coriander add depth to the curry.  We loved it. You may try out too.

 You need:

1 cup rajma

1-2 tbsp of refined oil

½ tsp cumin seed

½ tsp coriander powder

¼ tsp turmeric

1 big size onion (½ cup chopped onion)

2-3 big size tomatoes (1¼ cup tomato puree)

2 green chilies

2-3 clove garlic

1 inch piece ginger

A few sprigs of coriander leaves

Salt to taste

Method:

  1. Wash and soak the rajma overnight. 
  2. Rinse the rajma and place in a pressure cooker.  Add ½ tsp of salt and 2 cups of water.  Close the lid and place it on the stove. 
  3. After the first whistle lower the flame to its lowest and cook for 2 ½ minutes. 
  4. Switch off the flame and allow the cooker to cool by itself. 
  5. Transfer the cooked rajma to a bowl with the stock.

For the tomato puree:

6. Wash and wipe 2-3 big red tomatoes.  With a sharp knife cut a cross at the bottom of each tomato. 

7. Boil water in a pan and plunge the tomatoes into it.  Cover and leave it for 2-3 minutes. 

8. Remove the tomatoes from the water.

9. Peel the skin and remove the eyes of the tomatoes. 

10. Chop them roughly. 

11. Make puree in a blender until smooth. 

We need 1 ¼ cup –for the recipe.  You may store extra puree in the fridge.  It stays well for a week.

12. Wash and peel the garlic, ginger and the onion. 

13. Chop garlic and onion finely.

We need ½ cup of chopped onion, 1 tsp of chopped garlic and 1 tsp of grated ginger. Wash and chop the chilies finely. 

14. Heat 1-2 tbsp of oil in a pan. 

15. Add the cumin seeds and saute for few seconds. 

16. Add the onion and fry till slightly brown. 

17. Add the garlic, ginger and chilies and keep frying till the mixture is golden brown.

18. Coriander and turmeric powder and fry for few more seconds.

19. Add the tomato puree to the fried spices and fry until the oil starts to ooze from the mixture.

20. Add the rajma with the stock and mix well. 

21. Slowly bring it to boil and cook for about 5 minutes. 

22. Adjust the consistency of the rajma masala. Adjust the salt.

23. Wash and finely chop the coriander leaves. 

24. Add to the rajma masala and bring it to boil. 

25. Switch off the flame. 

26. Serve it hot with steamed rice. 

When it is served with rice it is called Rajma Chawal.  Rajma masala goes very well with roti and paratha too.

Happy Cooking !

Coming up next ……………….Dal from Rajasthan.

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Dal from Ladakh

Ladakh is a union territory, on the extreme north end of India.  It has two capitals – Leh and Kargil.  Leh is the summer capital and Kargil the winter capital. 

Ladakh shares international boundaries with Tibet in the east and Pakistan in the west.

The Indian states, Himachal Pradesh and Jammu & Kashmir borders the state on the south. 

Ladakh, fondly known as India’s “cold desert”, is a realm of breathtaking beauty. The majestic River Indus, from which India derives its name, winds its way through this enchanting land. The scenery in Ladakh is nothing short of spectacular, with its crystal-clear skies, towering mountain passes, and numerous Buddhist monasteries that dot the landscape. The region’s unique blend of natural wonder and cultural significance makes it a truly captivating destination.

In the tale of Ladakh, locals believe that the legendary King Gesar of Ling was born in Kargil. In the 11th century, this iconic ruler governed both Ladakh and Tibet, leaving an indelible mark on the region’s history. Revered for his extraordinary supernatural powers, King Gesar was hailed as a hero and a guardian of his people. Through his conquests, he brought unprecedented peace and prosperity to his subjects, cementing his legacy as a champion of the realm. The enduring legend of Gesar continues to inspire and influence the people of Ladakh, reflecting the region’s rich cultural heritage and profound spiritual traditions.

Ladakh has many exciting festivals, and the Hemis Festival is one of the most colorful and popular ones!  It is also known as Hemis Tsechu Festival.  It is annually held in July at the iconic Hemis Monastery, one of the largest and most renowned monasteries in Ladakh, this 2-day festival is a spectacular commemoration of the birth of Guru Padmasambhava, the founder of Tibetan Buddhism and believed by some to be the reincarnation of Lord Buddha.

The festival begins with a wonderful procession of monks wearing colorful costumes and masks, their movements synchronized to the rhythm of traditional music and rituals. The dances are performed to ward off evil spirits, invoking the blessings of the divine. This festival offers a rare and wonderful opportunity to immerse oneself in the rich cultural heritage and traditions of Ladakh, making it an unforgettable experience.

Pulse farming in Ladakh

Pulse farming has been an integral part of Ladakhi culture for centuries, with local varieties being cultivated despite the challenging climate, poor soil conditions, and water scarcity. Yet, pulse farming has proven to be a resilient and sustainable option for local farmers, who work tirelessly to make the most of the short cultivation period of just 4-5 months. During this brief window, they not only cultivate pulses but also a variety of root and green vegetables, which are carefully preserved to last through the harsh winter months. The dehydrated peas and beans, categorized as pulses, are a testament to the ingenuity and hard work of the Ladakhi people, who have honed their farming skills over generations to thrive in this unforgiving yet breathtakingly beautiful region.

Food:

The Ladakhi people have developed a distinct culinary identity, deeply rooted in their Tibetan heritage. Their diet is shaped by the principles of Buddhism, which emphasizes compassion for all living beings, as well as the region’s limited animal resources.

Hearty stews and soups, made with powdered barley, wheat, and vegetables, form the basic foundation of their staple diet. Yaks and cows are raised for milk, butter, and cheese. Over time, the region’s unique geography and climate have influenced the evolution of traditional dishes such as Tsampa (roasted barley flour), noodles, dumplings, and Skyu (a rich stew).

Today, we’ll be exploring the flavors of Skyu, a nourishing stew crafted with dried peas (pulses), wheat, and root vegetables, showcasing the resourcefulness and culinary creativity of the Ladakhi people.

Skyu

Skyu is a truly comforting and nourishing delight! This wholesome stew is a meal in itself, offering a gentle warmth that soothes the senses. Remarkably, it’s prepared without any spices, yet its natural flavors blend together in perfect harmony, creating a truly delicious experience. I highly recommend giving it a try.  We loved it!

You need:

100 gm dried green peas

1 medium size carrot

1 medium size potato

1 medium size onion

2 green chilies

½ inch piece of ginger

1 tbsp refined/mustard oil

½ cup milk

Salt to taste

For the dumpling

75 gm wheat flour

Salt to taste

Method:

  1. Soak the peas overnight.

2. Discard the water and lightly wash the peas again.

3. Place the peas in a pressure cooker. 

4. Add ½ tsp of salt and ½ cup of water. 

5. Close the cooker and place it over heat. 

6. After the first whistle, lower the heat to its lowest and cook the peas for 2 minutes. 

7. Allow the cooker to cool down by itself. And keep it aside.

For the dumpling:

8. Take the wheat flour (atta) in a bowl and add ¼ tsp of salt and mix well. 

9. Add cold water little at a time to make a stiff dough. 

10. Cover the dough and leave it for 5 minutes.

11. Knead the dough on a floured surface for a while. 

12. Roll it out and cut into strips.

13. Take a strip and pinch out small amount and make small balls as in the picture. 

14. Place the ball on your palm and press out with the thumb of your other hand into small curved shapes. 

15. Cover them and keep them aside.

16. Peel, wash and chop the carrot, potato, onion and ginger as in the picture. 

17. Wash and chop the chili too.

18. Heat oil in a pan. Lower the flame and add the chopped onion and fry for few seconds. 

19. Add the chopped garlic and chilies and saute for a while. 

20. Add the carrot and potato and saute a little.

21. Increase the flame and add 1 cup of water and bring it to boil.

22. Cook until carrot and potato are soft. 

23. Add the cooked green peas and bring it to boil. 

24. Add the prepared dumpling one by one. When the dumpling will get cooked, they will float and come up to the surface.

25. Add ½ cup of milk and adjust the salt. 

26. Keep cooking until the gravy becomes little thick. 

27.Serve hot. 

It is delicious and a full meal by itself.

Happy Cooking!

Coming up next ……………..Dal from Punjab.

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Dal from Jammu & Kashmir

Jammu & Kashmir is a union territory in the northern India.  It is bordered by Ladakh on the north and north-east, Himachal Pradesh on the south and shares international border with Pakistan on west. It has two capitals ~ Srinagar and Jammu serve as the summer and winter capitals.

Kashmir is one of the most prized and revered regions in India, renowned for its breathtaking beauty, rich culture and spiritual significance.

According to Hindu mythology, the valley of Kashmir was once a huge lake.  There was a demon who lived in that big lake.  The demon was blessed by Brahma for eternal life as long as he is inside the water.  But the demon’s demonic behavior towards the habitats forced Sage Kashyapa to seek Vishnu’s help.  Sage Kashyapa drained off the water by cutting a gap in the mountains.  Lord Vishnu struck the demon and killed him with his Chakrayudha (discus).  Sage Kashyapa approached Parvathi, Lakshmi and Saraswathi- beseeching them to flow down from heaven.  Thus, this lush valley Kashmir was named after Sage Kashyapa.

Another interesting story from epic Mahabharat, is that, Kashmir was once a part of Gandhara Kingdom (now Pakistan and Afghanistan).  The Princess Gandhari, married to the Prince of Hastinapur Dhritrashtra was the mother of Kaurava. 

In 14th Century BC, a Hindu King, Raja Jambu Lochand, during a hunting trip reached the Tawi River where he saw a goat and a lion drinking water at the same place.  The king was so impressed that he decided to set up a town and called it Jambu (after his name). With the passage of time, Jambu became Jammu. Jammu and Kashmir have many such interesting stories.

Jammu and Kashmir celebrate many fascinating and beautiful festivals.  The Shikara Festival is one of them. Shikaras are their traditional hand-crafted wooden boats, built with local wood like walnut and deodar.  The curved roofs of the boats are carved with intricate designs.  The main attraction of the festival is the Shikara race. The race is a century- old tradition, held during the summer months.

The boatmen clean and decorate their boats with the fresh flowers and colorful fabrics before the festival. The race attracts a large crowd of locals and tourists.  The sounds of cheering crowds, clanging oars and laughter fills the air as the shikaras dart across the finish line, creating an unforgettable experience. The festival continues with sweet music and aroma of local delicacies and the warmth of the local people, displaying the rich cultural heritage and natural beauty of Kashmir.

Pulse farming in Jammu & Kashmir

Jammu and Kashmir is a significant producer of pulses in India. They cultivate various pulses like kidney bean (rajma) black gram (urad) chickpea (gram) lentil (masoor), pigeon pea (tur) and horse gram. Pulses are sold in local markets and some are exported to other parts of India.  Most farmers focus on growing crops for their own consumption.

The region has a temperate climate.  The clay and sandy soil is suitable for pulse cultivation. But there are few challenges like climate change, soil degradation, limited irrigation and hilly and mountainous topography.

Nevertheless, the beauty of terrace farming in J&K is not only functional but also adds to the aesthetic appeal of the landscape making it a popular subject for photographers and artists.

Food:

Rice wheat and maize are staple foods while meat especially mutton is a common part of the diet, particularly in Kashmiri cuisine.  Vegetarian dishes like dal and saag are popular in the Jammu region.   Fruits, like apples and walnuts are abundant and spices like cardamom and cinnamon are liberally used.  There is a traditional Kashmiri spice blend called ‘ver’ which includes spices like cinnamon and cardamom, cloves and few strands of saffron for it distinct flavor and aroma.

Today, we are going to cook Kashmiri Lasooni Ki dal.  It is a popular traditional Kashmiri dish and  often served during special occasions and festivals in Kashmir.  Some use cardamon, cinnamon and clove to enhance the flavor.

Kashmiri Lasooni Dal

The unique aspect of the dal is the liberal use of garlic, and that gives the dish a distinct flavor and aroma.  It is soothing and nutritious too.  We loved it.  Hope you will enjoy it too.

You need:

For the dal

100 gm cup chana dal

50 gm cup moong dal

¼ tsp turmeric powder

½ tsp salt.

First tempering:

1 tbsp refined oil

½ tsp red chili powder

1 tsp coriander powder

¼ tsp turmeric powder

1 tsp of ‘ver’ powder

1 medium size onion

2 green chilies

1 small piece of ginger

2 garlic

A few sprigs coriander leaves

Second tempering:

7-8 cloves of garlic

1 tbsp of ghee (clarified butter)

Ver masala

4 cloves

4 black pepper corn

1 small piece of cinnamon

4 cardamoms

1 small bay leaf

½ tsp of fennel seeds (saunf) ½ tsp of cumin seeds

Method:

  1. Take chana and moong dal in a bowl. 
  2. Wash and soak them for about 15 -20 minutes.

3. Place the dal in a pressure cooker. 

4. Add salt and turmeric powder and 2 cups of water. 

5. Place the cooker on the stove. 

6. After the first whistle lower the flame to minimum and cook for 2 minutes. 

7. Allow the cooker to cool down by itself. 

8. Open the cooker and transfer the dal to a bowl.

Make the Ver masala: 

9. On a hot pan, lightly roast all the given masala and allow them to cool.

10. Place all the roasted masala in a dry grinder and grind them finely. 

11. Sieve the masala and your ‘ver’ masala is ready.

12. Peel and wash, onion, garlic and ginger and chop them finely. 

13. Wash the coriander leaves and chili and chop them finely too.

First tempering:

14. Heat the oil in pan. 

15. Lower the heat and add the onion and saute for a few seconds. 

16. Add chopped garlic, ginger and chili and fry for few more seconds. 

17. Add red chili powder, turmeric, coriander powder and the ‘ver’ powder and fry for sometime.

18. Add the cooked dal to the fried masala and mix well. 

19. Bring the dal to boil.

Second tempering:

20. Peel and wash the garlic. 

21. Slice them finely and keep aside.

22. Allow the dal boil for 2-3 minutes. 

23. Heat a pan with the ghee.  Switch off the heat.

24. Add the sliced garlic and keep frying them till lightly browned.

25. Pour the garlic on the dal and mix well. 

26. Add 1 tablespoon of chopped coriander leaves and stir well. 

27. Cover the dal for few minutes. 

Your Kashmiri Lasooni dal is ready.  Serve hot with steamed rice.  Hmm….. it is delicious.

Happy cooking !

Coming up next ……………..Dal from Ladakh.

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Dal from Himachal Pradesh

Himachal Pradesh is a beautiful hill state in northern India; part of the western Himalayas.  Its capital is Shimla.  It shares international border with Tibet in the east.  Uttarakhand lies in the south-east, Haryana in the south-west, Punjab in the west while Jammu & Kashmir and Ladakh are on the north.

Himachal Pradesh is believed to be that place mentioned in the epic Mahabharata, where the Pandavas stayed during their exile.

The State has several unique features that sets it apart from the other states. Its natural beauty, breathtaking snow-clad mountains, lush green valleys, and picturesque villages.  There are several ancient temples and monasteries, showing their rich cultural heritage. For adventure enthusiasts there are trekking, skiing, paragliding and rafting sports, making it a haven for the tourists.

Kullu Dussehra is a famous iconic festival which commences on the tenth day of Navratri, when Dussehra ends.  It is a week-long festival in the month of (October-November), honoring Lord Raghunathji.

According to a legend, King Jagat Singh of Kullu, once became greedy and forced a peasant to hand over his pearls. The peasant threw himself in fire and cursed the king. The king suffered a lot. To lift away the curse, a brahmin advised him to bring an idol of Ram from Ayodha. The idol was brought and installed in Kullu temple and named it Raghunathji.  The town began to prosper and Raghunathji became the symbol of hope, prosperity, and protection for his devotees. Since then, Lord Raghunathji has been Kullu’s presiding deity.

The Kullu Dussehra festival begins with a colorful procession with Raghunathji on a chariot and taken round the town.  All the other local deities from various places join in the historic ground of Dhalpur.   Devotees accompany their deities, display their vibrant costumes, decorative masks and traditional weapons. For seven days, the atmosphere is lively, with devotees singing hymns and chanting mantras.  People from all walks of life, come together to celebrate and participate in the festival.  With the blending of traditional food, culture and religion, the festival becomes unique and fascinating.

Pulse farming in Himachal Pradesh

Himachal has a rugged terrain and limited area for cultivation, so terrace farming is a necessity. Government is taking measures to sustain and enhance this practice for future generation. Farmers depend on monsoon rains for their irrigation. Despite these drawbacks, Himachal significantly contributes to India’s pulse production.  The state mainly produces moong, rajma, urad and chana dal.

Himachal Pradesh is famous for its apple.

Food: 

Himachal’s cuisine has the influence of both Tibetan and Punjabi cuisines.  This reflects the state’s cultural diversity. Their Dham dishes, kadhri, thukpa and momos are some of the most popular dishes.

Dham means ‘feast’, where all the traditional dishes of Himachal are served. Their food habits are simple, wholesome and largely based on local ingredients. They are mostly vegetarian.

Today, we are going to cook Chana madra, a traditional Himachali Dham dish. Madra is a curd-base curry.  The beans that are used in mudra are kabuli chana (chickpeas), rajma (kidney beans), and lobia (black eyed beans).

Chana madra

This traditional Dham recipe is a flavorful and aromatic dish that shows the rich culinary heritage of Himachal Pradesh.  The curd gives a fine creamy texture of a creamy taste and the chana along with nuts, a nutty flavor.  We enjoyed it very much.  Hope you will love it too.

You need:

150 gm kabuli chana

1 bay leaf

5 black pepper corn

Small piece of cinnamon

2 cardamoms

1 clove

¼ tsp of salt

For tempering:

75 gm ghee (clarified butter)

300 gms cooked kabuli chana

300 gm curd

Spices for tempering:

½ tsp red chili powder

½ tsp cumin powder

½ tsp coriander powder

½ tsp turmeric powder

4 black pepper corns

2 cloves

4 cardamoms

A small piece of cinnamon

2 dried red chilies

2 bay leaves

2nd tempering:

2 tsp of ghee (clarified butter)

2 tbsp cashew nuts

1 tbsp raisins

Method:

  1. Wash and soak kabuli chana overnight. 
  2. Wash it again and place in a pressure cooker together with bay leaves, clove, cardamon, cinnamon, black pepper corn and salt. 
  3. Add 2 cups of water. Close the cooker and place it over the flame. 
  4. After the first whistle, lower the flame to its minimum and cook it for 2-3 minutes. 
  5. Switch off the flame and allow the cooker to cool down by itself.

6. Check the chana if cooked. If not cook it again for another 1 minute.

7. Separate the cooked chana and the water (for later use) and the spices as shown in the picture.

8. Beat the curd well. 

9. Heat the ghee in a pan.  When hot, add the solid spices one by one and fry till the aromas are released.

10. Lower the flame to medium heat and add the curd to the spices. 

11. Stir continuously until the liquid begins to boil otherwise the curd may curdle. It took me about 10 minutes.  Once it boils, you need to stir only from time to time.

12. Keep cooking until the water content of the curd evaporates and the oil starts to ooze.  And the residue begins to brown.

13. After enough oil comes out, remove the bay leaves, the chilies cinnamon. 

14. Keep stirring and fry until the residue becomes brown.

15. Add turmeric, red chili, cumin and coriander powder. 

16. Mix the spices well.  Stir and fry for a few more seconds. 

17. Add the cooked chana and mix well.

18. Add the reserved water a little at a time and bring it to boil. 

19. Cover the pan and cook the chana for about 5 minutes.

2nd tempering:

20. Heat a pan with the ghee.  

21. Add the cashew nuts and fry till lightly browned. 

22. Add the raisins and saute for a few seconds and pour over the cooked chana.

23. Mix the nuts and raisins well.  Switch off the flame. 

24. Cover and leave the chana for some time. 

Your Chana Madar is ready to be served with steamed rice or roti.

Happy Cooking !

Coming up next …………..Dal from Jammu & Kashmir

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Dal from Haryana

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:

  1. Mix the four dals together.
  2. 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 from Delhi

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:

  1. Wash and soak the two dals together or separately overnight.
  2. 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 from Chandigarh

Chandigarh is a city and Union Territory in northern India, nestled between the borders of the Punjab and Haryana. Chandigarh is the capital of both the states.

The word Chandi-garh has derived from the name of the temple, Chandi Mandir.  Chandi is the name of the goddess of powder and garh means fort.

Chandigarh, is one of the earliest planned cities of India. It was designed by the French modernist architect, Le Corbusier.  It is a unique city with modern architecture, natural beauty and cultural richness.  The city has many parks and gardens including a large lake known as Sukhna lake and wetlands which attract migratory birds.

The Rose Garden of Chandigarh is a must-visit place for tourists. The garden is also known as Zakir Hussain Rose Garden which is located in Sector 16 of Chandigarh.

This Rose Garden is the largest rose garden in whole of Asia.  The garden landscapes over 1600 varieties of roses.   There are variety of other plants and trees including some medicinal herbs as well.  The atmosphere of the garden is peaceful and serene.

The roses bloom mostly during February to April.   Every year during February, the Rose festival is held for 3 days for the people to come and enjoy the spectacular blooms of the rose.   

The garden also hosts many cultural events and festivals throughout the year.

Pulse farming in Chandigarh

Chandigarh has a subtropical climate with hot summers and cool winters, which is suitable for growing pulses.  However, Chandigarh is a city and urban areas do not have large areas for farming.

Food

Chandigarh food habits reflect its cultural diversity, love for tradition cuisine and openness to new culinary experiences.  Punjab being so close has a strong influence of Punjabi food. 

Although there are various dining options, the people prefer traditional and healthy home-cook food with families.

Let us cook chole today, from a very old recipe.  Chole-Bhatura a complete meal which includes 2 items in it. Chole is a dish cooked with chickpea (gram) and Bhatura is the deep-fried bread(wheat) to eat with it.

Chole-Bhatura is must-try when visiting Chandigarh.

A traditional Chole recipe

The chole is cooked to perfection, retaining a soft yet firm texture of the chickpea (Kabuli chana), blending beautifully with the spices and the tamarind giving a spicy and tangy flavor. Sprinkling of coriander leaves (cilantro) has added a richness and freshness to the dish. 

You need:

125 gm chickpea (Kabuli chana)

1 medium size potato

1 medium size onion

3 green chilis

¼ tsp turmeric powder

1 tsp cumin seeds

1 tsp garam masala

1 tbsp tamarind pulp

1 tbsp refined oil

Salt to taste

A few sprigs of coriander leaves

Method:

  1. Wash and soak the chickpeas (Kabuli chana) overnight.

2. Peel and wash the onion and potato. 

3. Chop them finely as in the picture. 

4. Wash and remove the stems of the green chilies and keep them aside.

5. Wash and finely chop the coriander leaves.

6. Wash and finely chop a green chili.  Keep aside.

7. Wash the chickpeas once more and place them in the pressure cooker along with the potatoes and 2 chilies.  Add ½ tsp of salt and ¼ tsp of turmeric powder. 

8. Add 2 cups of water, close the lid and place the cooker over heat.

9. After the first whistle, lower the heat to its minimum and cook for 2-3 minutes. 

10. Switch off the heat and allow the cooker to cool down by itself.

11. Heat a pan with 1 tbsp of refined oil and add the chopped onion.

12. Add the chopped green chili and saute for few seconds. 

13. Add 1 tsp of cumin seeds and fry till you get the aroma of the cumin seeds.

14. Add 1 tsp of garam masala and stir. 

15. Add 1 tbsp of the tamarind pulp and mix them well. 

16. Add the cooked chick peas and mix well.

17. Add about 1 cup of warm water and cook for about 4-5 minutes. 

18. Add little warm water to keep to your required consistency. 

18. Add the chopped coriander leaves and serve hot. 

The dish will definitely pair beautifully with the crispy Bhatura, and with steamed basmati rice as well. 

Happy Cooking!

Coming up next ………………Dal from Delhi

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Dal from Northern India

The northern region is the largest area in India, comprising of five states – Himachal Pradesh, Punjab, Haryana, Rajasthan and Jamu & Kashmir and three Union Territories, Delhi (capital of India), Chandigarh and Ladakh.

The sacred rivers, Ganga and Yamuna, flow through the region and so does the Indus river. The Indian Himalaya ranges, the Thar Desert (known as the Indian desert) and the Indo Gangetic plain dominate the natural beauty of Northern India and are attractive for tourists.  They have many architectural sights too.

Some of the Himalayan ranges stand as natural barriers between India and China beautifying and as well as protecting the country.

The northern region shares its international borders with Pakistan in the West.  Afghanistan in the North and China in the north as well as in the east.

The Indian states, Uttarakhand, Uttar Pradesh, and Madhya Pradesh in the east and Gujarat in the South.

Pulse farming in northern region.

Pulse farming in the northern zone of India is a impotant agricultural activity.  Rajasthan, Punjab and Haryana the leading pulse producing states in this region.

Main pulse crops are chickpea (gram) black gram (urad), lentil (masoor) pea (mater). Punjab and Haryana produce wheat and rice in abundance beside pulses.

These three states, Rajasthan, Punjab and Haryana are known as the “Food bowl”of India.   Punjab and Haryana being the largest producer of wheat, are together known as the “Breadbasket”of India.

As always, the recipes of dal will be tried out alphabetically starting with Chandigarh, Delhi, Haryana, Himachal Pradesh, Jamu and Kashmir, Ladakh, Punjab and Rajasthan.

Coming up next ……… Dal from Chandigarh.

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Dal from Uttar Pradesh

Uttar Pradesh, is to the north of central India. Lucknow is its capital.  It has been always a very versatile region. It has been ruled by various kings like Guptas, Mauryans, Kushans and Mughal emperors. There are several temples and places of pilgrimage along with the iconic Taj Mahal – which is one of the seven wonders of the world located in Agra.

There are many festivals, but Diwali is special to Uttar Pradesh.  Diwali is celebrated throughout the country to honor the day of Ram’s return after defeating King Ravana. People light diyas (candle) and burst fire crackers, to light up the whole country, symbolizing the spiritual victory of “light over darkness, good over evil, and knowledge over ignorance”.

But for the people of Uttar Pradesh, it is a very special day.  It is Ram returning home – to Ayodhya. Ayodhya is a small city situated on the banks of the holy river Saryu in Uttar Pradesh. Diwali festival falls normally between the month of October or November.

Uttar Pradesh shares international border with Nepal in the north.

It shares borders with the Indian states of Bihar and Jharkhand in the east.

Chhattisgarh and Madhya Pradesh in the south.

Rajasthan, Delhi and Haryana in the west and Himachal Pradesh in the north.

Pulse farming in Uttar Pradesh.

Uttar Pradesh is an agricultural state.  It is the fourth largest Pulse producing state in India. It is blessed with the Gangetic valley which spread from west to east providing the state with extremely fertile alluvial soil.  The southern part of the state, falls on Deccan plateau with black fertile soil which is again good for pulses.  The state is aiming to increase the productions of Toor (pigeon pea), moong (green gram) and urad (black gram).

Food:

Rice and dal are their staple food.  They are one of the leading states in consuming dal.  An important observation of one of my friends from Uttar Pradesh is that Eastern Uttar Pradesh prefers more of rice and Toor dal while the Western, wheat and Urad dal. In yester years tempering was quite simple which would be just a pinch of asafoetida (hing), few cumin seeds and green chilies and everybody would say “there is nothing like grandma’s cooking”.

Uttar Pradesh has a fascinating culinary history of many different cultures who influenced their present cuisine.  The Mughal gave them the rich spicy, aromatic, and flavorful dishes.

Today, we will cook Lucknowi dal, which is also known as Sultani dal.  It is an authentic Nawabi dish that originated during the Mughal period.

Lucknowi Dal

It is a simple dal. Normally eaten with paratha or biryani.  The dal blended with cream and butter giving a smooth creamy texture and the spices added a unique aroma to the dish.  This dal dish should be added to your bucket list. 

You need:

For the dal

125 gm Toor dal,

1-2 green chilies (according to your taste)

½ tsp turmeric powder,

Salt to taste

1 tbsp of curd

1 tbsp of cream

¼ cup of milk

For tempering

1tbsp refined oil/ghee (clarified butter)

¼ tsp turmeric powder

¼ tsp red chili powder

½ tsp cumin seeds

1 dried red chili

1 tbs chopped ginger

1 tbsp chopped garlic

½ medium size onion

2 dried red chilies

1 cube cold butter (optional)

Method:

  1. Wash the dal 3-4 times, till the water is almost clear. 
  2. Soak the dal for about 4-5 minutes.

3. Wash and remove the stems from the chilies. 

4. Peel and wash the onion, ginger and garlic and finely chop them.

5. Place the dal in the pressure cooker. 

6. Add the green chili, salt and turmeric powder. 

7. Add a cup of water and cook till the first whistle, after which lower the heat to it minimum and cook further for 3 minutes. 

8. Allow the cooker to cool by itself.

9. When the pressure cooker cools down, open the lid and mash the dal well.

10. Beat up the curd and cream a little for easy mixing.

11. Place the cooker over heat and bring the dal to simmer.

12. Add the curd and mix well. 

13. Add the cream and mix well. 

14. Add the milk and stir in well. 

15. Allow it to simmer for few minutes stirring from time to time.

16. In the meantime, heat a pan with the oil (I am using refined oil) Ghee gives a better flavor. When it is hot lower the heat to its lowest.

17. Add the cumin seeds.  Stir fry for a few seconds. 

18. Add the dried red chilies and fry until they turn dark red.

19. Add the onion and saute for a while. 

20. Then add the ginger and garlic and fry till the mixture turns slightly golden brown.

21. Switch of the heat.

22. Add ¼ tsp of turmeric powder and ½ tsp of red chili powder and stir it well.

23. Keep 1 tbsp of the fried mixture for garnishing.

24. Add the remaining spices to the simmering dal. 

25. Switch off the heat and mix the spice thoroughly. 

26. Add a blob of cold butter. Stir into the dal until it melts completely.  This will give the dal a creamy taste.

27. Garnish the dal and serve hot.

Happy Cooking !

Coming up next …………………Dal from Northern India.

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Dal from Uttarakhand

Uttarakhand is a state in Northern India, on the southern slope of Himalayan range. Its capital is Dehradun.  The two major rivers, the Ganges and Yamuna, originate and flow through Uttarakhand. Uttarakhand is often referred to as the “Devbhumi” – Land of the Gods. The state is divided into two divisions, Garhwal and Kumaon.

Uttarakhand has festivals for every season and Kumbh Mela is one of their biggest and most popular festival. It is world’s largest religious human gathering. Millions of pilgrims take bath in the holy rivers and believe that a dip in the river will wash away their sins. UNESCO has recognised Kumbh Mela as an Intangible Cultural Heritage.

Uttarakhand shares international borders with Tibet in the north, and Nepal on east south.

Within India it shares boundaries with Uttar Pradesh on the south and south west, a small part touching Haryana in the west, and Himachal Pradesh on the north west.

Pulse farming in Uttarakhand

Uttarakhand is a hilly agricultural state.  With all the limitations of a hilly region, farmers have been cultivating pulses ever since.  Uttarakhand is well known for their organic farming.

Major pulses grown in Uttarakhand include grams (green, black, horse), beans (kidney, moth, soya), Toor (pigeon pea), Chana (chick pea) and masoor (lentil).  Other crops such as rice and wheat are cultivated mostly for their own consumption.

Food:

Uttarakhand’s staple food are rice, dal, roti and vegetables.  Their cuisines are simple, healthy and flavourful.  They use very little spices and variety of organic pulses.  All their ingredients are locally grown, which makes a big difference in taste and flavour.

We are going to cook a traditional Pahari dal dish – Chainsoo which is also known as Chaunsa. The preparation of the dal was so much loved by the people for generations, that the dish  has become a traditional dish and served during festivals and ceremonies.

There are two ways of preparing this dal. First, soaking and then grinding the dal to a coarse paste; Second – dry-roasting and grinding to a coarse powder. The end results are almost same –  rich and creamy with a distinctive aroma. 

Chainsoo Dal

Chainsoo is a rich creamy and nutritious dal with a very unique taste and flavor.  It is the roasted dal that blended well with the spices giving a unique aroma.  We had it with steamed rice.  It was delicious.  The dal dish will go well with roti/bread as well.  Try it out or you will miss it.

You need:

100 gm whole urad dal

3-4 garlic

1 inch piece of ginger

1-2 green chili

2 tbsp mustard/ Refined oil

½ tsp whole cumin seeds

1 medium size onion

½ tsp turmeric powder

½ tsp red chili powder

Salt to taste

1 tsp of coriander powder

A few sprigs of coriander leaves

Method:

  1. Clean and dry roast the dal on a pan over low heat until it gives off a slight aroma. 
  2. Allow it to cool. 
  3. Grind it into a coarse powder.

4. Peel and wash garlic, ginger and onion. 

5. Chop them finely.  Wash the chillies, remove the stem and chop them.

6. Grind the chillies, ginger and garlic and keep it aside.

7. Wash the coriander leaves and chop them finely.  Keep it aside.

8. Heat the oil in a pan. 

9. Lower the heat and add the cumin seeds and fry for a few seconds. 

10. Add the ginger-garlic mixture and stir fry for few seconds. 

11. Add the chopped onion and fry until lightly browned.

12. Add turmeric powder, red chili powder and coriander powder. 

13. Mix them well and fry for a few more seconds.

14. Add the roasted and ground dal to the fried spices and mix well. 

15. Add salt and 1 cup of warm water. 

16. Stir well and bring it to boil.

17. Cook the dal over medium heat.

18. Stir the dal from time to time so that it does not get stuck at the bottom of the pan. 

19. Keep adding warm water, little at a time whenever necessary, to keep the consistency of the dal.  It will take about 40 minutes for the dal to get cooked.

20. When it is done sprinkle the chopped coriander leaves and serve with steamed rice.

Happy Cooking !

Coming up next …………..Dal from Uttar Pradesh.

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