Haryana Thali

While researching about the Haryana Thali, we ran into this Hindi poem that is taught to third grade kids in Haryana, which sums up the state’s cuisine. It goes “Hari Bhari Hariyali wala, Phal Phoolon ki daali wala, hatte katte log yahaan ke, doodh dahi ka khana, yeh mera Haryana” which translates to “An area abundant with greenery, fruits and flowers, where the people are fit and strong, where the food is cooked with milk and yogurt, this is my Haryana”. The cuisine of Haryana, which is largely vegetarian, reflects the abundance seen in the state. The wealthy state of Haryana is known as the "Green Land of India" due to its fertile soil and extensive agricultural land. The state is a major producer of wheat, rice, sugarcane, cotton, and vegetables. The state's farmers are also known for their expertise in dairy farming, and Haryana is a major producer of milk and milk-based products.

To do true justice to the Haryana thali, we HAD to first start by making butter from scratch, also known as “tindi ghee” in Haryana. This was used generously not just to add flavor to the Roti’s but to cook almost all of the dishes! While we couldn’t get the trademark vegetables that are used in the Haryana Thali - like Kachri (a type of cucumber) and Singri (a type of green bean), we still created a rich, robust, earthy meal that was soul-satisfying. We were especially blown away by the Besan Masala Roti, Gajar Methi and the Hara Dhania Cholia - all of which have been added to our repertoire of dishes.

Tindi Ghee (Link)

Churn thick cream till it turns into butter - it’s that simple. Our daughter (mini science geek that she is) excitedly stood churning the cream with a hand-held mixer for over 25 minutes to see the transformation of the cream, as it spit into butter and buttermilk. Freshly churned home made butter is called “tindi ghee” in Haryana and it is a true revelation!

Aloo Chutney Pulao (Link)

If you are looking for a new rice dish to surprise your family and friends, this is it!! Really simple to make, when you take the first bite it makes you wonder why you never thought of introducing the green mint chutney to basmati rice before!!

Gajar Methi Sabzi (Link)

Yet another match made in heaven! The sweetness of the carrots is balanced perfectly by the slight bitterness of the Methi (fenugreek leaves). This dish also found a fan in Vikram who normally doesn’t like carrots as a side dish. The dish paired excellently with the Besan Masala Roti.

Bhindi ki Sabzi (Link)

Not necessarily a trademark dish from Haryana, it is a staple North Indian preparation of Okra that is seen in Haryana, Punjab and Uttar Pradesh. The spices that set this dish apart include ground cumin, ground coriander and Garam masala. If you want to elevate it even more add Amchur (dry mango powder) and you have now created a lip-smacking side dish.

Haryanvi Dal Tadka (Link)

A simple lentil preparation, it is set apart by the 5 spoons of tindi ghee added to the tadka (tempering). Do we need to say anything more?

Hara Dhania Cholia (Link)

This popular dish from Haryana is made from green chickpeas and cilantro. I had never heard about green chickpeas before and learned that these chickpeas are harvested earlier when they are still green. They are more nutritious but taste a bit more earthy than the smoother Chole.

Besan Masala Roti (Link)

This roti was mind-blowing. The addition of Besan (chickpea flour) obviously increased the protein content of the dish but the real twist was the spice mix that was spread into the roti to enhance the flavor. Paired with the Gajar Methi and the Hara Dhania Cholia, each bite was amazing.

Bajre ki Roti (Link)

Pearl millet or Bajra is a healthy alternative to wheat and has a rustic earthy taste to it. It’s a bit more difficult to roll into shape compared to the traditional wheat Roti but is well worth the extra effort it takes to make. Remember to add a dollop of tindi ghee on the rotis!!

Alsi Pinni (Link)

I was dubious at first about making this sweet. Flaxseeds and wheat flour did not seem even faintly capable of transforming into a delectable delicacy. But I now stand corrected. These laddoos tasted great and were also pretty healthy. A great option for a healthy Indian sweet.

We have slowed down in our Weekend Thali Project as life has caught up with us but we have not given up on it yet. It still remains something we turn towards as a fun family activity to plan for. The Haryana Thali rejuvenated our passion for this project again and we hope to complete the remaining 8 states soon. Cheers to us for the milestone of completing our 20th thali with this post!! Now we just need to reach for another dollop of that tindi ghee to get the energy we need to move on to the next thali!!