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Step into the culinary time machine and journey back to the Bronze Age, to the era of the Indus Valley Civilisation. This ancient society, known for its sophisticated urban planning and intricate craftsmanship, also had a rich and diverse food culture. Let's explore the gastronomic heritage of this civilisation and learn how to recreate some of its traditional dishes.
The Indus Valley Diet
The Indus Valley inhabitants were predominantly agrarian, cultivating a variety of crops such as barley, wheat, lentils, chickpeas, and mustard. They also reared livestock, including cattle, sheep, and goats, which provided them with milk and meat. The fertile Indus plains and the abundance of rivers and streams allowed for a diverse diet, rich in grains, vegetables, fruits, and dairy products.
Indus Valley Inspired Recipes
1. Barley Flatbread
Ingredients:
- 2 cups of barley flour
- Water, as needed
- Salt, to taste
Method:
-- Combine the barley flour and salt.
-- Gradually add water, kneading until you have a firm dough.
-- Divide into small balls and flatten each one with your palms.
-- Cook on a hot griddle until golden brown on both sides.
Alternatively, you can try this porridge made with barley:
2. Barley Porridge
Ingredients:
- 2 cups barley (jau)
- 4 cups water
- 1/2 cup milk (optional)
- Honey or jaggery (gur), to taste (optional)
Method:
-- Rinse the barley thoroughly. Drain and set aside.
-- Bring the water to a boil in a saucepan. Add the barley, reduce heat and simmer covered until the barley is tender and has absorbed all the liquid, about 20-25 minutes.
-- Stir with a fork. For a creamier porridge, stir in the milk and honey/jaggery.
-- Serve warm.
3. Moong Dal Khichdi
Ingredients:
- 1 cup yellow moong dal (split green gram lentils)
- 2 cups rice
- 4 cups water
- 1/2 tsp turmeric powder
- Salt, to taste
- 2 tbsp ghee (clarified butter)
- 1/2 tsp cumin seeds
- 1 onion, finely chopped
- 1 green chilli, slit
- 2 tbsp chopped cilantro
Method:
-- Wash the dal and rice together. Drain and set aside.
-- Bring the water to a boil in a saucepan. Add the dal, rice, turmeric powder and salt.
-- Reduce heat and simmer covered until the dal and rice are tender and have absorbed all the liquid, about 20 minutes.
-- Fluff with a fork and stir in 1 tbsp of the ghee. Cover and keep warm.
-- Heat the remaining 1 tbsp ghee in a small skillet over medium heat. Add the cumin seeds; when they start to splutter, add the onion and green chilli.
-- Sauté until the onion is soft, about 5 minutes. Remove from heat and stir in the cilantro.
-- Pour the onion mixture over the khichdi, mix well and serve hot.
4. Roasted Eggplant (Baingan Bharta)
Ingredients:
- 2 large eggplants
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tomatoes, chopped
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt, to taste
- 2 tbsp chopped cilantro
- Lemon juice, to taste
Method:
-- Prick the eggplants with a fork, place on a baking sheet and roast in a preheated 200 C oven until the skins are charred and the flesh is soft, about 30-40 minutes.
-- Allow to cool, then peel off the skin. Mash the flesh.
-- Heat the olive oil in a skillet and sauté the onion, garlic and ginger until the onion is soft.
-- Add the tomatoes, chilli, coriander and turmeric powders. Cook for a few minutes.
-- Add the mashed eggplant, salt and cilantro. Stir well.
-- Remove from heat and add lemon juice. Serve with naan or rice.
5. Mustard Greens Sabzi
Ingredients:
- 2 bunches mustard greens, washed and chopped
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- Salt, to taste
- 2 green chillies, slit
- 2 tbsp water
Method:
-- Heat the olive oil in a skillet and sauté the onion and garlic until the onion is soft.
-- Add the turmeric, coriander, salt and green chillies. Cook for a minute.
-- Add the mustard greens and water. Cover and cook until the greens are wilted, about 5 minutes.
-- Uncover, Uncover, increase heat and cook, stirring frequently, until the water has evaporated.
-- Serve hot with rice or naan.
Exploring Cooking Techniques
The Indus Valley people used simple yet effective cooking techniques. They baked bread on hot stones or in clay ovens, boiled grains and legumes in earthen pots, and roasted meat over open fires. These methods, while primitive, brought out the natural flavours of the ingredients and created dishes that were both nutritious and delicious.
While we can't recreate the exact flavours of the Indus Valley era due to the lack of specific details about their spices and seasonings, these recipes offer a glimpse into their culinary world. They remind us of the simplicity and wholesomeness of ancient Indian food culture, a stark contrast to the complex and spice-laden dishes of modern Indian cuisine.
