Producer: Mehak Pal Editor: Nisha Dubey
From Gurugram and Kurukshetra to Sirsa and Ambala, here are some of the famous dishes from Haryanvi cuisine.
Mixed Dal From Haryana Toor dal, moong dal, chana dal, urad dal, and more are cooked and served with roti, rice, and dry sabzi on a mundane afternoon or a special occasion.
Hara Dhaniya Chole Green chana or choliya are combined with an onion and tomato gravy base. They are served with roti, paratha, and rice.
Haryanvi Mithe Chawal Cook basmati long-grain rice with sugar, ghee, saffron, and cardamom.
Kadhi Pakora Besan or gram flour is cooked in a spiced concoction of curd or buttermilk. Small besan pakoras are prepared in advance and added to the runny mixture once besan is cooked. It is tempered dry red chillies, mustard seeds, and curry leaves.
Haryana’s Bajra Khichdi Overnight-soaked bajra is cooked with moong dal and other spices.
Alsi Ki Pinni Alsi ki pinni or ladoos are made with wheat flour, sugar, and ghee.