Lost Recipes of Haryana: Rustic, Simple, and Delicious Heritage Foods
Haryana, once a part of Punjab until 1966, lies in the heart of northern India, sharing its borders with Rajasthan, Punjab, Himachal Pradesh, and Delhi. A major part of this land was desert in earlier years, shaping its cuisine to be simple, earthy, and robust. Over time, Haryana’s food absorbed influences from both Rajasthani and Punjabi traditions, creating a unique culinary identity that is rustic yet flavorful.
Having spent a large part of my childhood in Hisar, Haryana, is my “growing-up place.” Though the local cuisine was not my family’s traditional fare—my mother being from New Delhi—it was through my friends and neighbours from the local community that I first discovered the rich, wholesome flavours of Haryanvi food. I still remember enjoying sweets made with jaggery and sakkar more than the sugar-laden treats we often see today. The rustic simplicity of Haryana cuisine continues to charm me even now.
These lost recipes of Haryana are more than food—they are a glimpse into the heritage, traditions, and daily life of village kitchens. Let’s explore three dishes that have faded from urban tables but remain timeless treasures:
Quick Guide to Lost Haryanvi Recipes
| Recipe | Ingredients | Cooking Time | Difficulty | Special Tip |
|---|---|---|---|---|
| Bajra Khichdi with Ghee | 1 cup bajra, ½ cup moong dal, 4 cups water, 2 tsp ghee, ½ tsp mustard seeds, ½ tsp cumin seeds, 2–3 green chillies, ¼ tsp turmeric, salt | 30–35 min | Easy | Slow cooking on low heat with ghee enhances aroma |
| Singri Ki Sabzi | 1 cup dried singri beans (soaked overnight), 2 tbsp mustard oil, 1 tsp cumin seeds, 2–3 dry red chillies, ½ tsp turmeric, salt, 1–2 tsp coriander powder | 35–40 min | Medium | Cook on low heat to retain rustic flavour |
| Churma with Bajra | 1 cup bajra flour, 2 tbsp ghee, ¼ cup jaggery (grated), ½ cup water, pinch of cardamom powder | 20–25 min | Easy | Roast gently on a low flame for a nutty aroma |
Step-by-Step Recipes
1. Bajra Khichdi with Ghee
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Wash the bajra and moong dal thoroughly. Soak the bajra for 30 minutes if possible.
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In a heavy-bottomed pot, combine bajra, moong dal, water, turmeric, and salt. Bring to a boil, then simmer until soft and creamy.
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Heat the ghee in a small pan. Add mustard seeds, cumin seeds, and slit green chillies. When they splutter, pour over the cooked khichdi. Mix gently and serve hot.
2. Singri Ki Sabzi
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Soak the singri beans overnight. Drain and rinse.
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Heat mustard oil until slightly smoking. Add cumin seeds and dry red chillies.
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Add turmeric, soaked singri beans, and salt. Stir well. Cover and cook on low heat for 25–30 minutes until tender.
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Sprinkle coriander powder if using. Serve warm with rotis.
3. Churma with Bajra
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Roast bajra flour in 1 tbsp ghee until fragrant. Let cool slightly.
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Melt jaggery with water to make a smooth syrup.
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Combine roasted flour with jaggery syrup. Mix until crumbly and moist.
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Heat 1 tbsp ghee in a pan, add the mixture, and roast gently for 5–7 minutes. Sprinkle cardamom powder. Serve warm.
Why These Recipes Are Special
Haryanvi cuisine has largely faded from mainstream kitchens because of urbanisation, busy lifestyles, and a preference for fast food. Most traditional dishes are seasonal, labour-intensive, and tied to village life. Yet these recipes hold immense value—they are a testimony to Haryana’s agricultural bounty, climate, and rich culinary heritage.
Rediscovering these lost recipes of Haryana is more than just cooking—it’s reliving history, savouring simplicity, and enjoying authentic flavours. From hearty Bajra Khichdi to rustic Singri Ki Sabzi and sweet, earthy Churma with Bajra, these dishes are timeless, wholesome, and deeply satisfying.
Pro Tip for Readers:
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Serve Bajra Khichdi with a dollop of ghee, Singri Ki Sabzi with fresh rotis, and Churma with milk or as a festive snack.
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Using jaggery instead of sugar keeps the recipes authentic and naturally sweet.
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Take your time—these rustic dishes are all about slow, loving preparation.
Neerja Bhatnagar
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