Thali Menu #145 – Diwali Special- North Indian Festive Thali
About Diwali
Diwali, Divali, Deepavali or Dipavali is a festival of lights, which is celebrated by Hindus, Jains, Sikhs and some Buddhists across the globe. Diwali symbolises the spiritual “victory of light over darkness, good over evil and knowledge over ignorance.” Light is a metaphor for knowledge and consciousness.
During the celebration, temples, homes, shops and office buildings are brightly illuminated. The preparations, and rituals, for the festival typically last five days.
The rites
Diwali occurs on the night centering the new moon – the darkest night. During this time, diyas (oil lamps), candles and lanterns are lighted up all around. The 5 day festival is divided as such: Dhanteras (Day 1), Naraka Chaturdasi (Day 2), Lakshmi Puja (Day 3), Padwa, Balipratipada (Day 4), Bhai Duj and Bhaiya Dooji (Day 5).
Dhanteras: The festival of wealth, where metal (not iron) is purchased.
Naraka Chaturdasi: On this day, people carry out early morning rituals with oil, flowers, and sandalwood.
Lakshmi Puja: The main day where prayers are offered to Lakshmi.
Padwa, Balipratipada: A day to celebrate the love and bond between husband and wife. Men will present gifts to their wives on this day.
Bhai Duj, Bhaiya Dooji: The last day celebrates the bond between sisters and brothers with a prayer.
The most important aspect of the festival, as with most festivals, is feasting with family and friends. Festive food, especially Indian sweets is the hallmark of Diwali.
The Diwali Festive Thali
At Daana, we present a festive Menu typical of North Indian homes… so, come, join us as we celebrate the beautiful festival of lights at Daana.
Thali Menu for Saturday 26 October 2019 – DIWALI SPECIAL (North Indian)
Recipe of the week
Fodniche Varan
Maharashtrian style tempered dal
For pressure cooking:
- ½ cup Toor dal or split pigeon peas
- 1 ½ cups Water
- ¼ teaspoon Turmeric powder
For varan:
- Salt to taste
- 1 teaspoon Jaggery
For tempering:
- 2 teaspoon Ghee
- ½ teaspoon Cumin seeds
- ½ teaspoon red chili powder
- a pinch Asafoetida
Pressure cooking the Dal
- Wash Toor dal under running cold water till water runs clear.
- Soak the dal in enough water for at least 30 minutes.
- After 30 minutes, discard soaking water.
- Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
- Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
- Mash or hand blend the dal till smooth.
Making Varan
- Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
- Turn the heat to medium and bring the dal to a simmer.
- Let it simmer for 4-5 minutes.
Making the tempering
- Heat the ghee or oil in a small frying pan.
- Once hot add cumin seeds and let them sizzle.
As seeds sizzle, turn off the stove, wait for a few seconds.
Then add red chilli powder and asafoetida.
Immediately add the tempering to the dal. Stir well.
Serve hot with steamed rice.