What is the Famous Food of Haryana?

This is perhaps the most iconic and comforting dish of Haryana, especially eaten during the harsh winters.

• Instead of using rice, this khichdi is made by slowly cooking Bajra (Pearl Millet) and Moong Dal together in a clay pot.
• It is extremely thick, highly nutritious, and is traditionally served steaming hot with a massive, melting dollop of fresh, homemade white butter (Safed Makhan) and jaggery (Gud).

Kachri is a small, wild, brownish-yellow melon that grows locally in the dry regions of Haryana and Rajasthan.

• It has a very unique, sharp, tangy (sour) flavor.
• Haryanvis chop it up and cook it with simple spices to make a dry Sabzi, or grind it with garlic, red chilies, and yogurt to make a fiery, mouth-watering 'Kachri Ki Chutney'. This chutney can make even the plainest roti taste like a feast.

Unlike the heavy, creamy Dal Makhani of Punjab, the Haryanvi Mixed Dal is rustic and earthy.

• It is a slow-cooked mixture of Chana, Toor, Masoor, and Moong dals.
• It is tempered (Tadka) simply with pure Desi Ghee, cumin seeds, garlic, and green chilies, focusing entirely on the natural flavor of the lentils.

• Besan Masala Roti: A spicy flatbread made by mixing wheat flour (Atta) with gram flour (Besan), stuffed with green chilies, coriander, and amchur powder.
• Bathua Raita: A mandatory side dish during winters. Bathua is a green, leafy weed packed with vitamins. It is boiled, chopped, and mixed into thick, cold yogurt with roasted cumin powder to aid digestion.