What Is Haveji? Learn About This Jodhpur Speciality

Indian cuisine has plethora of flavours, indicative of the vast subcontinent's richness in resources and traditions. From the spicy curries of the South to the more substantial dishes of the North, each region has a strong culinary identity. In arid Rajasthan, where ingredients are often in short supply, people learn magic from practically nothing—flavours from barely anything. In such cases, the innovative Rajasthani cuisine has innovated and come up with a spectrum of easy-to-make delicious delights. One such speciality from Jodhpur is Haveji, a preparation made with chana dal representing the ingenuity of this region. Be it a foodie or someone new to the Indian style of cooking, Haveji with its special taste and consistency is sure to impress one and all. This can be both a dry sabzi and a rich, tangy curry—indeed a versatile dish and an absolute treasure of Rajasthani cuisine.  

What is Haveji? 

Haveji is a traditional, simple regional preparation belonging to the Jodhpur area of Rajasthan, distinguished by its simplicity and strong flavours. It is made with chana dal (split chickpeas) and prepared in two ways, either as a dry dish or as a kadhi. This makes Haveji quite popular, more so during times when fresh vegetables are scarce, for instance, in the intense summer months. It's an example of the ingenuity of Rajasthani cuisine which has a way of turning even the most mundane ingredients into something sublime. 

Recipe by HomeChef Surabhi Bhandari and Anahita Dhondy 

Here's a basic recipe of Haveji shared by HomeChef Surabhi Bhandari and Anahita Dhondy. Surabhi Bhandari, Jodhpur, learned cooking through her mother-in-law. Today she runs the Instagram account 365 Kitchen Tales, where she shares all the traditional Rajasthani dishes. Anahita Dhondy, on the other hand, is from a Parsi family in Delhi; love for food runs in her blood with a caterer mother and a baker at home. Together, they bring you the local Haveji Recipe from the lands of Rajasthan. 

The caption of their collaborative Instagram post suffices to describe the dish in one line: "Rajasthan, even when there is a scarcity of summer vegetables, we Rajasthani know how to make use of dal and turn them into a variety of dishes. When just a dry vegetable dish isn't enough, we make the same dal in kadhi form and turn it into different varieties like chane ki kadhi, ker ki kadhi, or this chane ki dal which we call Haveji!" 

Ingredients  

• 1 cup chana dal (split chickpeas) 
• 1/2 cup yoghurt  
• 1/2 cup water 
• 1 tsp turmeric powder 
• Salt to taste 
• 1 tsp red chilli powder 
• 1 tsp coriander powder 
• 1 tsp amchur powder 
• 1 tsp cumin seeds (jeera) 
• 1 tsp mustard seeds (rai) 
• A few curry leaves 
• 1 tbsp oil 
• 1 tbsp ghee 
• Dry mint powder for garnish, (optional) 
• Soaked and boiled methi seeds, (optional)

Method:

Cook the Dal:

• Take 1 cup of chana dal and soak it for at least 1 hour. 
• Take the dal in a pressure cooker, add turmeric powder, water, and salt, and cook for one whistle. 
• Remove half of the boiled dal. It should be al dente. Keep it aside. 
• The rest of the dal should be boiled for 2-3 more whistles until soft and mushy. 

Dry Chana Dal Preparation: 

• Heat oil in a pan. Add curry leaves, mustard seeds and cumin seeds. 
• Add chopped onions  and sauté until golden brown. 
• Mix red chilli powder, turmeric powder, salt and amchur powder with 1/2 cup of water. 
• Add the mixture into the pan and cook it for 5-6 minutes. 
• Stir in the chana dal till it becomes al dente. If needed, add a little water with the soaked methi seeds. 
• Simmer for a few minutes and sprinkle dry mint powder on top.

Dahi Wali Chana Dal (Kadhi Style):

• Heat ghee, add cumin into it. 
• Mix yoghurt in a bowl with red chilli powder, turmeric powder, salt and coriander powder. 
• Now add the yoghurt mixture. Keep stirring it continuously so that it does not curdle. 
• Now, once the yogurt is cooked add soft, mushy chana dal. 
• Let it simmer on low heat for 7-8 minutes. 
• Garnish it with dry mint powder.

Chef Tips: 

• The dal should be soaked in water for at least an hour to ensure that it swells. 
• Take care that the dry chana dal does not get overcooked. 
• Enhance extra tanginess in the dry dal by adding a tinge of mango. 
• Serve up this Haveji on a hot summer day, with plenty of cooling mango kachumber. Perfect with theplas, parathas or even rice for a complete meal.