Centuries-old history of Indian pulses: Interesting story from Maurya period to Dal Makhani (Picture Credit- AI Generated)
Lifestyle Desk, New Delhi. If we talk about Indian food and there is no mention of dal, then the plate seems incomplete. It is not only a source of protein but also a 'comfort food' that gives peace to the mind.
From the valleys of Kashmir to the banks of Kanyakumari, the pulses are the same - arhar, moong or lentils, but each state's own special 'tadka' gives them a new soul and identity. From the simple 'Peeli Dal' at home to the royal 'Dal Makhani' of the hotel, there is an interesting history hidden behind every dish. Come, let us unveil these stories today-
From Harappa to Maurya Empire
Our relationship with pulses is centuries old. Evidence found in excavations shows that people of Harappan civilization also used to eat peas, gram and moong dal. If we turn the pages of history, we come to know that the dal that was served at Chandragupta Maurya's wedding in 303 BC is still considered to be the ancestor of the famous 'Ghugni' found in Eastern India.
Panchmel Dal: Connection from Mahabharata to Mughal period
Panchmel dal is a part of the diet of many people today. As the name suggests, the dal made from a combination of five pulses (moong, gram, tur, masoor, urad) is called 'Panchmel' or 'Pancharatna Dal'.
Its history is also very interesting. An incident related to this is related to the Mahabharata period, when Bhima cooked food in the kitchen of King Virat during his exile. It is said that Bhima had invented it by mixing ghee and 5 pulses.
At the same time, its second story is considered to be related to the Mughal period. It is said that after marriage, Jodha Bai prepared it in the non-vegetarian kitchen of the Mughals and got it a royal status.
Moradabadi dal made by a cook's mistake
Many people like Moradabadi dal made from moong dal very much, but while eating it, have you ever thought that when, how and who would have prepared this dal for the first time. You will be surprised to know that this royal dish was the result of a mistake.
In 1625, Shah Jahan's son, Prince Murad Baksh, founded the city of Moradabad. He liked Rajasthani dal, but wanted to eat something lighter. He asked the cook to make something similar. On this, the cook cooked moong dal on low flame, which became velvety and slightly sweet. The prince liked it so much that he started eating it three times a day. Even today it is served in a basket of dry leaves with crispy sour and chilli.
story of dal makhani
The story of pulses cannot be complete without 'Dal Makhani'. The credit for making it goes to Kundan Lal Gujral. They thought why not try the velvety gravy (tomatoes and cream) they use for 'butter chicken' with black lentils and rajma? His experiment was successful and the world got the most creamy and delicious Dal Makhani.
Also read- Delicacies of Bihar: From Dal Bhaat Bhujia to Mutton Rice, the taste of Bihar is attracting the entire country.
Also read- Be it royal 'Dal Sultani' or spicy 'Khandeshi', dal is prepared in a special way in different states of India.
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