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Bordering Punjab, Himachal Pradesh, Rajasthan, and New Delhi, Haryana is also a foodies’ paradise. The Haryanvi cuisine has a few gems that depict the rich culinary and agricultural heritage of the state. Much like Punjab, the regional dishes here are also prepared with locally sourced ingredients.
Video Credit: Savita Shekhawat
Enhancing the nutritional quotient of the recipes are dairy products that also represent the agrarian lifestyle of farmers and locals. From Gurugram and Kurukshetra to Sirsa and Ambala, here are some of the famous dishes from Haryanvi cuisine that a gastronome must savour.
7 Famous Dishes Of Haryana
Mixed Dal From Haryana
In North India, dal is a staple dish in most of the households. 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. Among Haryana’s famous dishes is a blend of different lentils including toor, masoor, urad, moong, and chana. The consistency of the dish is thick and the base of tomato gravy adds tangy and spicy notes. Locals like to pair it with cumin rice, paratha, roti, and papad.
Hara Dhaniya Chole
If you look at the surface, Haryanvi and Punjabi cuisines share many similarities, but when you dive deeper, you can find the differences that separate them. In Haryana, you can find a unique preparation method to cook chole. Green chana or choliya are combined with an onion and tomato gravy base. Spices bring the ingredients together into a hearty dish served with roti, paratha, and rice. The garnishing of coriander leaves and ginger adds an element of oomph to the recipe.
Haryanvi Mithe Chawal
If you live in Delhi-NCR, you must have heard about mithe chawal (sweet rice) preparation during Basant Panchami. For this unique blend, people cook basmati long-grain rice with sugar, ghee, saffron, and cardamom. It boasts a refreshing flavour that is hard to find across India. Whether or not you have a sweet tooth, this dish deserves a try.
Also Read: Famous Food Of Punjab That You Cannot Miss
Kadhi Pakora
In the North, especially Haryana, Punjab, Rajasthan, and Uttar Pradesh, kadhi is among the popular delicacies prepared with slight tweaks in every Indian state. This recipe of Haryanvi and Punjabi kadhi is quite similar in that 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. Kadhi is tempered with dry red chillies, mustard seeds, and curry leaves to infuse it with robust flavours.
Haryana’s Bajra Khichdi
The beauty of khichdi is not just that it is a comforting and healing dish but also that almost every Indian state has a unique recipe for it. In Haryana, bajra is soaked for a night before cooking it with moong dal. It is only among a few khichdi recipes that do not include rice in the list of ingredients. Bajra khichdi is also considered quite healthy.
Alsi Ki Pinni
There is no dearth of information on Google when you search about flaxseeds. From benefiting your hair to overall health, this one ingredient is no less than a superfood. In Haryanvi cuisine, the goodness of these seeds is extracted while making alsi ki pinni or ladoo. The list of ingredients also includes wheat flour, sugar, and ghee. People struggling to manage weight, boost their immunity, and keep themselves energetic should consume these.
Singri Ki Sabzi: A Unique Haryanvi Dish
From north to south and east to west India, leafy greens and beans are found in abundance and used by locals to create one-of-a-kind regional delights. Singri is a variety of beans prepared by soaking them overnight and stir-frying with a handful of spices. It is served with puri, paratha, and roti. It is also widely prepared in Rajasthan and served as a standalone dish.
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