Punjabi Dishes to Savor

Baisakhi is celebrated mainly in northern India. With the rabi crop ready to be harvested, farmers in northern India, especially Punjab, celebrate a successful harvest with great fanfare and spectacle. Baisakhi is also celebrated by Sikhs as the start of their new year. Food is an integral part of any Indian festival, and something that is celebrated in the land of Punjab is definitely synonymous with food. Here we look at a few dishes that are a festival favorite.

Kada Prashad

A familiar and coveted dessert, atta halwa is served by gurudwaras across the country to their devotees. This simple but tasty dessert is made of three ingredients: ghee, atta and sugar. This dish is simple, quick and can be prepared in no time.

Gur Ke Chawal

Gur ke chawal is not as famous, but it is still relished. Hard to spoil, this dish is made with three ingredients: ghee, gur (jagre) and rice. They are also the three oldest ingredients in the world. You can dress it with saffron strands, pistachios and rose petals to enhance this rice preparation.

Pindi Chole

A typical Punjabi dish that is feasted during the Spring Festival, pindi chole is prepared from chickpea paste, to which an assortment of spices – black pepper, cardamom, cloves, bay leaves and cinnamon – is added. People usually eat it with sliced ​​raw onions, sliced ​​tomatoes, and green chilies.

Multi-Leaf Paneer Saag

A remastered version of the traditional sarson ka saag, the multi-leaf paneer saag is perfect for the hot summer season. It’s made with seasonal greens like amaranth, cholai, spinach, dill, and diced cottage cheese. It also has great nutritional value. It goes perfectly with rice, breads, naans and makke ki roti. Accompany it with a dollop of freshly churned butter and fresh lassi.

Punjabi Kadhi

Usually eaten with plain white rice, Kadhi Chawal’s signature combination is to die for. Punjabi kadhi is a comfort food for people living in northern India and a similar preparation is also eaten in Gujarat. It is prepared by beating creamy curd with besan. Easy to make, this simple curry is made with very few spices including hing, jeera, turmeric, curry leaves and dried chilies. It is usually served with steaming rice, pickles, papad and pakoras.

Maa Ki Dal

Nothing quite like this delicious and creamy lentil dish made with whole black gram (whole urad dal), onions, tomatoes and a mix of earthy Indian spices like jeera, dhaniya, chilli and garam masala. Maa ki dal is a comforting, filling and satisfying meal when served with phulka, roti, paratha or naan.

Contributions from Chef Ranveer Brar, Chef Mani Mohan Pathak, Pilibhit House and Chef JP Singh, The Leela Bhartiya City

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