Celebrating the 78th Independence Day 2024 with flavours of Punjab’s rich culinary heritage

Independence Day 2024: Punjab, a state famous for its delicious delicacies and warm hospitality, food Since then, Punjab continues to enhance its legacy by serving tasty meals. Punjabis are full of life and attract millions of tourists every year. As Punjabi cuisine is a delicious combination of authentic ingredients like ghee, whole spices and a healthy Punjabi tadka, each dish is a testament to the place.

This distinctive cuisine of Punjab was always influenced by Lahore, Peshawar and Rawalpindi, the regions that were once part of Punjab. The cuisine boasts a delicious amalgamation of rich flavours and aromas. Just like the natives of Punjab, the food offers a diverse taste.

An interesting fact: Before the partition of India and Pakistan, Punjabi cuisine represented a blend of all regions with deliciously flavoured dishes including the classic makki di roti, traditional sarso da saag, pindi chole, rajma and many more.

The kitchen has a rich history as deep as time, the only thing that comes to mind when we talk about Punjabi food Mouthwatering images of charred chicken, ghee-infused chole and more! According to sources, the earliest references to Punjabi cuisine date back to 6,000 years ago in the Vedas.

Ancient Ayurvedic texts such as Vatika mention vadi, which entered the Punjabi menu with the arrival of Marwar in Amritsar. Over the centuries, the cuisine evolved to incorporate ingredients such as hulled lentils, urad dal, chana dal, rajma and kabuli chana.

The cuisine is characterised by a generous amount of ghee on the dishes, which adds depth and richness to each dish. Dairy products infused into the dishes highlight the identity of the cuisine and no Punjabi meal is complete without a glass of creamy lassis. This beloved drink not only quenches thirst but also delights every palate!

Here is a compilation of 4 recipes straight from the menu of Undivided PunjabTry it!

Murgh Pindiwala

Coming straight from the heart of Lahore, Murgh Pindiwala highlights the history of Punjabi cuisine. This dish can be found on the streets of Lahore and Punjab. This dish is considered to be one of the most enjoyable due to the authentic spices and flavors. Prepared with a mixture of ghee and chicken, murgh pindiwala can be prepared in less than 50 minutes. All you need to do is start marinating the chicken with sautéed garlic and ginger. Stir in the yogurt and transfer it to a bowl. Mix with the ingredients to prepare the marinade and apply the marinade evenly. Then, roast the chicken for about 5 to 6 minutes and separate the leg bone from the meat. Roast, serve and enjoy!

Chole of Peshawari

Peshawari chole represents the taste of Punjab and you can savour it this week by following these simple steps. With a rich blend of Peshawari and Punjabi cuisine, this recipe is not only savoured in the northern Indian subcontinent but also in most parts of the country. All you need to do is start by pressure cooking the soaked chole. Add cardamom, salt, cinnamon and water to the pressure cooker. Cook for 4-5 whistles and don’t forget to put a tea bag in it to give it a beautiful colour. Then, add onion, whole spices, tomato and spice powder to the pan. Cook till the tomatoes are soft and tender. Add the soaked chickpeas to the pan and cook for 10-15 minutes. Serve the Peshawari chole with boondi raita and naan, serve and enjoy!

Dum Ki Nalli

Dum ki nalli is a delicious Mughal speciality originating from Lahore. The dish is not only celebrated in Lahore but also in Punjab. This delicacy is a combination of delicious flavours and nalli. You can easily prepare this recipe at home in less than 90 minutes. In a pan, add ghee in a handi and stir in ginger-garlic paste, sliced ​​onions and spices. Cook for a minute and add nalli to the mixture. Let it simmer and add water. Top your dum ki nalli with garam masala, kewda water and saffron. Serve and enjoy!

Mother of Dal

This delicious Punjabi lentil dish is not only comforting but was also enjoyed long before the partition of India and Pakistan. Originating from the Peshawar region, this delicacy is not only a part of Peshawar but also Punjab.

If the thought of relishing a delicious maa di dal with a crispy paratha makes you dream, then this recipe is definitely something you must try. To prepare this maa di dal recipe at home in less than 30 minutes, start by soaking the sabut urad dal for 3 hours. Then, in a pan, add onions, tomato puree, ginger and garlic puree, chopped green chillies and spice powder. Pressure cook the dal for about 20 minutes or until it is cooked through. Let the dal simmer until it reaches the desired consistency. Garnish it with coriander leaves and enjoy!